Conservation Resources 



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Copy 1 



Fo od Must Follow The Flag 

HOME CANNING 
AND DRYING 

of 

VEGETABLES AND 
FRUITS 



With directions for making Jellies and Fruit Butters and for 
Fermentation, Salting and Pickling 



PART I-HOME CANNING 
PART II-HOME DRYING, ETC. 



1918 

Published by 

National War Garden Commission 

The Maryland Building, Washington, D. C. 



If you do not need the information contained in this book please help 
by handing it to some person who may have use for it. 



Copyright. 1918, by the Tl 

National War Gardea Cotnmissioa ** 



TIME TABLE FOR BLANCHING AND STERILIZING 

The following time-table shows blanching time for various vegetables and fruits, and 
also sterilizing time, not only in the hot-water bath outfit, but also in equipment for steriliza- 
tion by the water-seal method, the steam-oressure method and the aluminum steam-cooker 
method : 



Vegetables 



Blanching 



Sterilizing 



Hot-water 



Water seal 



Steam pressure in pounds 



5 to 10 



lOtb 15 



Asparagus 

Beets 

Brussels Sprouts. 

Cabbage 

Cauliflower 

Carrots 

Corn 

Greens 

Lima Beans 

Okra 

Parsnips 

Peppers 

Peas 

Pumpkin 

Salsify 

Sauerkraut 

String Beans .... 

Squash 

Tomatoes 



Fruits 

Apples 

Apricots 

Blackberries 

Blueberries 

Dewberries 

Cherries, sweet 

Cherries, sour 

Currants 

Gooseberries 

Oranges 

Pears 

Peaches ._ 

Plums ~ 

Pineapples 

Quinces 

Raspberries , 

Rhubarb 

Strawberries 

Bruits without sugar. 



Minutes 
10 to 15 

5 

5 to 10 

5 to 10 

3 

5 

5 to 10 
15 

5 to 10 

5 to 10 

5 

5 to 10 

5 to 10 
See directions 

5 



5 to 10 

See directions 

To loosen skins 



m 

lto 2 

none 

none 

none 

none 

none 

none 

lto 2 

lto 2 * 

To loosen skins* 

none 

3 to 5 

VA 

none 
lto 3 

none 



Minutes 
120 

90 
120 
120 

60 

90 
180 
120 
180 
120 

90 
120 
180 
120 

90 
120 
120 
120 

22 



20 
16 
16 
16 
16 
16 
16 
16 
16 
12 
20 
16 
16 
30 
20 
16 
20 
16 
30 



Minutes 

90 

80 

90 

90 

40 

80 
120 

90 
120 

90 

80 

90 
120 

90 

80 

90 

90 

90 

18 • 



12 
12 
12 
12 
12 
12 
12 
12 
12 
8 
12 
12 
12 
15 
12 
12 
15 
12 
20 



Minutes 
' 60 
60 
60 
60 
30 
60 
90 
60 
60 
60 
60 
60 
60 
60 
60 
60 
60 
60 
15 



10 

10 
10 
10 
10 
10 
10 
10 

() 

8 

in 
10 
10 
8 
10 
15 
10 
12 



Minutes 
40 
40 
40 
40 
20 
40 
60 
40 
40 
40 
40 
40 
40 
40 
40 
40 
40 
40 
10 



*Some peaches do not peel readily even if dipped in boiling -water. In such cases omit dipping 
in boiling water and pare them. 

The time given in this table and in the special ins tructions on pages 11, 12, 13 and 14 is for quart 
jars. For pint jars deduct 5 minutes. For 2 quart jars add 30 minutes. 

Homemade and Commercial Hot-Water Bath Outfits are not satisfactory for canning at high 
altitudes as the temperature of water in them does not reach 212° F. In such localities Water-Seal 
and Steam Pressure Outfits give better results, as much higher temperatures can In- maintained. 

The time here given is for 1 quart jars and fresh products at altitudes up to 1,000 feet above sea 
level. For higher altitudes increase the time 10 per cent for each additional 500 feet. For example, 
if the time is given as 120 minutes in the table and your location is 1,500 feet above sea level, the time 
should be made 132 minutes; for 2,000 feet, 145 minutes. 

The time here given is for fresh, sound and firm vegetables. For vegetables which have been 
gathered over 24 hours increase the time of sterilization by adding one-fifth. 

2 ©C!.A494«34 

APR 17 1318 






ol 



PART I 

HOME CANNING MANUAL 

To save vegetables and fruits by canning this year is a patriotic duty. The 
war makes the need for Food Conservation more imperative than at any time 
in history. America is responsible for the food supply of her European Allies. 
The American family can do nothing more helpful in this emergency than to 
Can All Food That Can be Canned. In this way the abundance of the summer 
may be made to supply the needs of the winter. 



CANNING IS FOOD THRIFT 



The National War Garden Commission's 
campaign for five million or more War Gar- 
dens has brought about the creation of a vast 
food supply hitherto greatly neglected. To 
utilize this to the best advantage calls for 
Canning operations in every household 
throughout the nation. 

The preservation of foodstuffs by Canning 
is always effective Food Thrift. It enables 
the individual house- 
hold to take advantage 
of summer's low prices 
for vegetables even if 
no garden has been 
planted. It effects the 
saving of a surplus of 
food stuffs that would 
otherwise be wasted 
through excess of sup- 
ply over immediate 
consumption. It elim- 
inates the cold storage cost that must be added 
to the prices of commodities bought during the 
winter. Of vital importance, also, is that it 
relieves the strain on transportation facilities 
of the country. This phase has been especially 
emphasized for this year by the unprece- 
dented traffic situation. All this increases 
the need for Home Canning and proves that 
this is a national obligation. 

CANNING MADE EASY BY MODERN 
METHODS 

By the Single Period Cold-Pack method it 
is as easy to can vegetables as to can fruits 
and this year it is more useful. By the use of 
this method canning may be done in the 



COLD-PACK IN THE SOUTH 

In some parts of the^ Southern States 
there has # been complaint as to results 
obtained in the use of the Single Period 
Cold-pack method, but inquiry and re- 
search have shown that in most cases 
the trouble arose from lack of care in 
following instructions and was not to be 
blamed on the method itself. With 
proper care the results in the South are 
as good as elsewhere. 



kitchen or out of doors. It may be done in 
the individual household or by groups of 
families. Community canning is important 
in that it makes possible the use of the best 
equipment at small individual outlay and in- 
duces Food Conservation on a large scale. 
Community canning by school children, under 
the direction of competent teachers, is 
especially valuable. 

This Manual pre- ' 
sents all necessary j 
instructions for can- ] 
ning vegetables and 
fruits, in a manner 
which may be so 
readily understood 
that the work is no 
longer a problem, but 
is so simple that any 
adult or child may 
do it with success. 

COMMUNITY WORK 

One of the best methods to follow in 
canning and drying operations is for several 
families to club together for the work. The 
work may be carried on at a schoolhouse, in a 
vacant storeroom, at the home of one of the 
members or at some other convenient and 
central location where heat and water can be 
made available. By joining in the purchase 
of equipment each participant will be in 
position to save money as against individual 
purchases and at the same time have the 
advantage of larger and more complete equip- 
ment. The cost is slight when thus divided 
and the benefits very great to all concerned. 

3 



HOME CANNING MANUAL 



For a co-operative enterprise it is well to 
have a committee of from three to five to take 
charge of all details. First determine how 
many people will take part in the work, how 
much each proposes to can or dry, what 




Fig. 1. Home-made rack for placing in wash-boiler 
for holding jars. The cross pieces should be thick 
enough to allow circulation of water underneath jars. 

vegetables and fruits each will furnish and 
such other information as will have a bear- 
ing on the selection of equipment. After 
deciding how much money will be needed 
have each member contribute his or her 
proportion, determined by the amount of 
canning or drying he or she proposes to do. 

The equipment should be bought as early 
as possible, to prevent disappointment in 
delivery which is almost certain to follow 
delay. This equipment may be ordered 
through a local dealer or direct from the 
manufacturers. The National War Garden 
Commission publishes a list of manufacturers 
which may be had upon application. 

The equipment may be used by the in- 
dividual members, on a schedule arranged by 
the committee, or a working force may be? 
appointed to do all the work, receiving pay 
in the form of a percentage of the product. 

Publicity is important in keeping interest 
aroused and there should be' a committee to 
arrange with the local papers for the publica- 




Fig. 2. Ordinary wash-boiler used as home canner. 
The jars are resting in a rack which is perforated at sides 
and bottom to permit free circulation of boiling water 
around them. A rack for this purpose may be made at 
home, of strips of wood as shown in Fig. 1, or it may be 
made of wire mesh, cut to fit the boiler. 

tion of information concerning the enterprise. 
This serves as an incentive to others. 

STERILIZATION OF FOOD 

The scientist has proven that food decay is 
caused by microorganisms, classed as bacteria, 



yeasts and molds. Success in canning neces* 
sitates the destruction of these organisms. 
A temperature of 160° to 190° F. will kilt 
yeasts and molds. Bacteria are destroyed at 
a temperature of 212° F. held for the proper 
length of time. The destruction of these 
organisms by heat is called sterilization. 

METHODS OF CANNING 
There are five principal methods of home 
canning. These are: 

1. Single Period Cold-pack Method. 

2. Fractional or Intermittent Sterilization 
Method. 

3. Open Kettle or Hot-pack Method. 

4. Cold Water Method. 

5. Vacuum Seal Method. 




Fig. 3. Commercial canner for Hot-water Bath— 
Cold-pack method. It has a fire-box, vat for holding; 
jars and cans, smoke pipe and cover. It is especially 
good for outdoor use. Made to burn wood or charcoal, 
but oil or gas heater may be used by being set inside 
the fire-box. A small iron grate placed in fire-box will 
make possible the use of coal. Chips, cobs, brush or 
broken fence rails may be used for fuel. This type 
sells at $15 for small sizes, and up to $200. 

Of these methods the one recommended for 
home use is the Single Period Cold-pack 
method. It is much the best because of its 
simplicity and effectiveness and in this 
book detailed instructions are given for its 
use. The outlines of the various methods are 
as follows: 

1. Single Period Cold-pack Method: The 
prepared vegetables or fruits are blanGhed in 
boiling water or live steam, then quickly 
cold-dipped and packed at once into hot jars 
and sterilized in boiling water or by steam 
pressure. The jars are then sealed, tested 
for leaks and stored. Full details of this 
method are given on page 5 and the pages 
following. 

2. Fractional or Intermittent Sterilization 
Method: Vegetables are half sealed in jars 
and sterilized for 1 hour or more on each of 



CAN ALL FOOD THAT CAN BE CANNED 



three successive days. This method is ex- 
pensive as to time, labor and fuel and dis- 
courages the home canning of vegetables. 

3. Open Kettle or Hot-pack Method: Vege- 
tables or fruits are cooked in an open kettle 
and packed in jars. There is always danger 
of spores and bacteria being introduced on 
spoons or other utensils while the jars are 
being filled. This method should never be 
used in canning vegetables. Even with fruits 
it is not as desirable as the cold-pack. 




Pig. 4. Steam Pressure canner with capacity of 10 
Quart jars, with steam gauge registering up to 30 
pounds pressure. This size cost3 $18. Larger sizes 
may be had, ranging from $33 for daily capacity of 
300 to 500 cans up to $90 for daily capacity of 500 to 
1.000 cans. For community canning daily capacity 
Ol 10,000 to 30,000 cans may be had for $960. 

4. Cold-water Method: . Rhubarb, cran- 
berries, gooseberries, and sour cherries, be- 
cause of their acidity, are often canned by 
this method. The fruits are washed, put in 
sterilized jars, cold water is added to over- 
flowing, and the jar is then sealed. This 
method is not always successful as the acid 
content varies with the ripeness and the 
locality in which the fruits are grown. 

5. Vacuum Seal Method: Vegetables are 
washed, blanched, cold -dipped and cooked 
as for table use ; packed and sealed in especially 
made vacuum seal jars. The jars must be 



well made and the work properly done to 
bring about satisfactory results. 

ADVANTAGES OF THE SINGLE PERIOD 
COLD-PACK METHOD 




Fig. 5. A 6imple type of canner which may be 
bought for use in the Cold-Pack method. This is a 
Water-seal Outfit. On the left is 6hown the cover, 
with the.mometer. In the center is a double walled 
vat or holder. On the right is a wire crate for jars and 
cans. This canner makes possible the use of greater 
and more uniform heat than the Hot-water Bath 
Outfit, and, therefore, shortens the time of sterilization, 
end 6aves fuel. This canner is placed on the stove. 

The Single Period Cold-pack method is 
a simple and sure way of canning. It in- 
sures a good color, texture and flavor to the 
vegetable or fruit canned. In using this 
method sterilization is completed in a single 




Fir,. 6. Aluminum Pressure canner an! cooker, giv- 
ing pressures from 5 to 25 pounds. The prices range 
from $18 for family size to $30 for hotel size. 

period, saving time, fuel and labor. The 
simplicity of the method commends it. 
Fruits are put up in syrups. Vegetables 
require only salt for flavoring and water to 
fill the container. 

Another advantage is that it is practicable 
to put up food in small as well as large quanti- 
ties. The housewife who understands the 



HOME CANNING MANUAL 



jprocess will find that it pays to put up even 
a single container. Thus, when she has a 
small surplus of some garden crop she should 




Fig. 7. One type of home canner and 6team cooker 
which holds 14 one quart jars. This costs $10 in tin 
and $20 in copper. Other 6izes range from $7 to $25 
for tin and $14 to $43 for copper. 

take the time necessary to place this food in 
a container and store it for future use. This 
is true household efficiency. 

SINGLE PERIOD COLD-PACK 
EQUIPMENT 

The Homemade Outfit. — A serviceable 
Single Period Cold-pack canning outfit may 
be made of equipment found in almost any 
household. Any utensil large and deep 
enough to allow an inch of water above jars, 
and having a closely fitting cover, may be 
used for sterilizing. A wash-boiler, large lard 
can or new garbage pail serves the purpose 
when canning is to be done in large quantities. 
Into this utensil should be placed a wire or 
wooden rack to hold the jars off the bottom 
and to permit circulation of water underneath 
the jars. . For lifting glass top jars use 
two buttonhooks or similar device. For 
lifting screw-top jars, suitable lifters may be 
bought for a small sum. A milk carrier makes 
a good false bottom, and if this is used the 
jars may be easily lifted out at the end of the 
sterilization period. 

Commercial Hot-water Bath Outfits.— 
These are especially desirable if one has con- 
siderable quantities of vegetables or fruits to 
put up. They are convenient for out-door 
work, having firebox and smoke-pipe all in 



one piece with the sterilizing vat. As with 
the homemade outfit containers are im- 
mersed in boiling water. 

Water Seal Outfits. — These are desirable, as 
the period of sterilization is shorter than in the 
homemade outfit and less fuel is therefore 
required. The outfit consists of two con- 
tainers, one fitting within the other, and a 
cover which extends into the space between 
the outer and the inner container. The 
waterjacket makes it possible for the tem- 
perature in the inner container to be raised 
above 212° F. 

Steam Pressure Outfits. — Canning is very 
rapid when sterilization is done in steam 
maintained at a pressure. There are several 
cannerS of this type. Each is provided with 
pressure gauge and safety valve and they 
carry from 5 to 30 pounds of steam pressure. 
This type is suitable for home or community 
canning. 

Aluminum Pressure Outfits. — These cookers 
are satisfactory for canning and for general 
cooking. Each outfit is provided with a steam 
pressure gauge and safety valve. 

CONTAINERS 

For home use glass jars are more satisfac- 
tory for canning than tin. This is especially 
true this year when there is a shortage of tin 
cans. Tin cans are used chiefly for canning 
on a large scale for commercial purposes. 
Glass jars 
properly cared 
for will last for 
years. All 
types of jars 
which seal 
readily may be 
used. Jars hav- 
ing glass tops 
held in place 
by bails are 
especially easy 
to handle while 
they are hot. 

Tops for Economy jars must be purchased 
new each year. 

Containers made of white glass should be 
used if the product is to be offered for sale 
or exhibition, as blue glass detracts from the 
appearance of the contents. 

Small necked bottles can be used for hold- 
ing fruit juices. Large mouthed bottles can 
be used for jams, marmalades and jellies. 




Fig. 8. Rack for jars. 



CAX ALL FOOD THAT CAN BE CANNED 




Fig. 9, Table arranged conveniently with various articles needed for canning by the Cold-pack method. 
The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket for 
blanching, knife for paring and coring, book of directions, towels, pan for cold-dipping, alarm clock and salt. 



TESTS FOR JARS AND RUBBERS 

Jars should be tested before they are used. 
Some of the important tests are here given: 

Class-top Jars. — Fit top to jar. If top 
rocks when tapped it should not be used on 
that jar. The top bail should not be too 
tight nor too loose. If either too tight or too 
loose the bail should be taken off and bent 
until it goes into place with a light snap. All 
sharp edges on top and jar should be filed or 
scraped off. 

Screw-top Jars. — Use only 
enameled, lacquered or vul- 
canized tops. Screw the top 
on tightly without the rubber. 
If thumb nail can be inserted 
between top and jar, the top 
19 defective. If theedge is 
only slightly uneven it can be 
bent so that it is usable. Put 
on the rubber and screw on 
the top tightly, and then pull 
the rubber out. If the rubber 
returns to place the top does 
not fit properly and should 
not be used on that jar. 

Rubbers. — Be very particu- 
lar about the rubbers used. 
Buy hew rubbers every year 
as they deteriorate from one 
season to another. It is al- 
ways well to test rubbers 
when buying. A good rubber 
will return to its original size 
when stretched. When pinched it does not 
crease (Fig. 11). It should fit the neck of the 
jar snugly, and be fairly wide and thick. It 
is cheaper to discard a doubtful rubber than 
to lose a jar of canned goods. 

GRADING 

Vegetables and fruits should be sorted ac- 
cording to color, size and ripeness. This is 
called grading. It insures the best pack and 
uniformity of flavor and texture to the canned 
product, which is always desirable. 




Fig. 10. A jar 
lifter is useful. 



BLANCHING AND COLD-DD?PING 

The most important steps in canning are 
the preliminary steps of blanching, cold- 
dipping, packing in hot, clean containers, 
adding hot water at once, then immediately 
half sealing jars and putting into the sterilizer. 
Spoilage of products is nearly always due to 
carelessness in one of these steps. Blanching 
is necessary with all vegetables and many 
fruits. It insures thorough cleansing and re- 
moves objectionable odors and flavors and 
excess acids. It reduces the bulk of greens 
and causes shrinkage of fruits, increasing the 
quantity which may be packed in a con- 
tainer, which saves storage space. 




Fig. 11. A simple method for testing rubber rings 
for jars. Fold the ring and press tightly and then 
turn it over and reverse the fold in the same place. 
A perfect rubber for Cold-pack canning will show no 
crease or break after this has been, repeated two or 
three times. 

Blanching consists of plunging the vege 
tables or fruits into boiling water for a short 
time. For doing this place them in a wire 
basket (Fig. 13) or piece of cheesecloth (Fig. 
14). The blanching time varies from one to 
fifteen minutes, as shown in the time-table 
on page 2. 

Spinach and other greens should not be 
blanched in hot water. They must be 
blanched in steam. To do this place them in a 
colander and set this into a vessel which has 
a tightly fitting cover. In this vessel there 
should be an inch or two of water, but the 
water must not be allowed to touch the greens 
(Fig. 25). Another method is to suspend the 
greens in the closed vessel above an inch or 



HOME CANNING MANUAL 



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Fig. 12 Fig. 13 Fig. 14 

In the pictures on this and the next page are shown successive steps in canning by the Single Period Cold-pack 
Method. Fig. 12 shows paring and coring with sharp knife. Fig. 13 shows blanching with wire basket. Fig. 14 
Bhows blanching with cheese cloth. (Continued at top of opposite page.) 



two of water. This may be done in a wire 
basket or in cheesecloth. Allow the water to 
boil in the closed vessel from fifteen to 
twenty minutes. 

When the blanching is complete remove the 
vegetables or fruits from the boiling water 
or steam and plunge them once or twice 
into cold water. Do not allow them to stand 
in the cold water. This latter process is the 
Cold Dip. It hardens the pulp and sets the 
coloring matter in the product. 

ESSENTIALS FOR CANNING 

It is important to plan your work so that 
whatever may be needed will be ready for 
use. Arrange everything conveniently in 
advance. Preliminary provisions include: 

1. A reliable alarm clock in a convenient 
place (set to ring when the sterilizing is done). 



2. All the necessary equipment in place 
before beginning work. 

3. Jars, tops and rubbers carefully tested. 

4. Fresh, sound fruits and vegetables. 

5. Reliable instructions carefully followed. 

6. Absolute cleanliness. 

7. If working alone prepare only enough 
vegetables or fruits to fill the number of jars 
that the sterilizer will hold. Always blanch 
and cold-dip only enough product to fill one 
or two jars at the time. As soon as the jar is 
filled and the rubber and top bail adjusted 
the jar must be put into the hot-water bath. 

8. In using the hot- water bath outfit, 
count the time of sterilization from^the 
time water begins to boil. The water in the 
sterilizer should be at or just below the 
boiling point when jars are put in. ' With the 
Water Seal Outfit begin counting time when 
the thermometer reaches 2 14° F. With the 
Steam Pressure Outfit begin counting time 
when the gauge _ reaches the number of 
pounds called for in directions. 




Fig. 18 Fig 19 Fig. 20 

After partially sealing jars place them in hot-water bath. Fig. 18 shows jars on rack being placed in ordinary 
household wash boiler for sterilizing. Fig. 19 shows the adjustment of cover, with cloth to give tighter fit and 
make it hold the steam. Fig. 20 shows the jar after removal. (Continued at bottom of next page.) 



CAN ALL FOOD THAT CAN BE CANNED 




Fig. IS Fig. 16 Fig. 17 

After blanching, as shown in Figs. 13 and 14 vegetables and fruits are cold-dipped, as shown in Fig. 15. 
In Fig. 16 is 6hown the process of filling jar, by use of funnel. Fig. 17 shows the partial sealing of jar. With bail- 
top jar adjust top bail only; with screw top jar 6crew top on lightly. (Continued at bottom of opposite page.) 

STEPS IN THE SINGLE PERIOD COLD-PACK METHOD 



In canning by the Single Period Cold-pack 
method it is important that careful attention 
be given to each detail. Do not undertake 
canning until you have familiarized yourself 
with the various steps, which are as follows: 

1. Vegetables should be canned as soon 
as possible after being picked; the same day 
is best. Early morning is the best time for 
gathering them. Fruits should be as fresh 
as possible. 

2. Before starting work have on the stove 
the boiler or other holder in which the steriliz- 
ing is to be done, a pan of boiling water for 
use in blanching and a kettle of boiling water 
for use in filling jars of vegetables; or, if 
canning fruits, the syrup to be used in filling 
the jars. Arrange-on this working table all 
necessary equipment, including instructions. 
(Fig. 9.) 

3. Test jars and tops. All jars, rubbers 
and tops should be clean and hot. 



t 4. Wash and grade product according to 
size and ripeness. (Cauliflower should be 
soaked 1 hour in salted water, to remove in- 
sects if any are present. Put berries into a 
colander and wash, by allowing cold water to 
flow over them, to prevent bruising). 

5. Prepare vegetable or fruit. Remove all 
but an inch of the tops from beets, parsnips 
and carrots and the strings from green beans. 
Pare squash, remove seeds and cut in small 
pieces. Large vegetables should be cut into 
pieces to make close pack possible. The pits 
should be removed from cherries, peaches 
and apricots. 

6. Blanch in boiling water or steam as 
directed. 

7. Cold-dip, but do not allow product to 
stand in cold water at this or any other stage. 

8. Pack in hot jars which rest on hot cloths 
or stand in a pan of hot water. Fill the jars 
to within M to J^ inch of tops. (In canning 
berries, to insure a close pack, put a 2 or 3 





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Fig. 21 Fig. 22 Fig. 23 

After removal from hot-water 1»th the jars are inverted to test for leakage (Fig. 2 1) and left inverted until they 
are cooled. They should be cooled rapidly but protected from draft. Fig. 22 shows wrapping jar in brown paper 
to exclude light. Fig. 23 Ghows storage on shelves. If the shelves arc exposed to light, do cot neglect wrapping. 



10 



HOME CANNING MANUAL 



inch layer of berries on the bottom of the 
jar and press down gently with a wooden 
spoon. Continue in this manner with other 
layers until jar is filled. Fruits cut in half 
should be arranged with pit surface down). 

9. Add salt and boiling water to vegetables 
to cover them. To fruits add hot syrup or 
water. 




Fig. 24. To the left is a bail-top Jar partially sealed 
end ready for sterilization. _ The top bail is snapped 
into place and the lower bail left free. To the right 
is shown the way to complete the seal. The jar is now 
ready for storing. 

10. Place wet rubber and top on jar. 

11. With bail-top jar adjust top bail only, 
leaving lower bail or snap free. With screw 
top jar screw the top on lightly, using only the 
thumb and little finger. (This partial sealing 
makes it possible for steam generated within 
the jar to escape, and prevents breakage.) 

12. Place the jars on rack in boiler or other 
sterilizer. If the home-made or commercial 
hot-water bath outfit is used enough water 
should be in the boiler to come at least one 
inch above the tops of the jars, and the water, 
in boiling out, should never be allowed to 
drop to the level of these tops. In using the 
hot-water bath outfit, begin to count steri- 
lizing time when the water begins to boil. 
■Water is at the boiling point when it is 
jumping or rolling all over. Water is not 
boiling when bubbles merely form on the 
bottom or when they begin to rise to the top. 
The water must bekept boiling all during the 
period of sterilization. 

13. Consult time-table on page 2 and at 
the end of the required sterilizing period re- 
move the jars from the sterilizer. Place them 
on a wooden rack or on several thicknesses of 
cloth to prevent breakage. Complete the 
sealing of jars. With bail-top jars this is 
done by pushing the snap down (Fig. 24); 
with screw top jars by screwing cover on 
tightly. 

14. Turn the jars upside down^as a test for 
leakage and leave them in this 'position till 
cold. Let them cool rapidly but be sure that 



CAUTION AGAINST FREEZING 

From a number of sources it has been 
learned that the severe weather of last 
winter caused considerable loss through 
the freezing of canned goods. To pre- 
vent similar trouble, care should be taken 
to store canned vegetables and fruits 
where they will be protected from freez- 
ing. If the place of storage is not frost- 
proof the jars should be moved to a 
warmer place when the weather becomes 
severe. 



no draft reaches them as a draft will cause 
breakage. (If there is any doubt that a 
bail-top jar is perfectly sealed a simple test 
may be made by loosening the top bail and 
lifting the jar by taking hold of the top with 
the fingers. (Fig. 26.) The internal suction 
should hold the top tightly in place when thus 
lifted. If the top comes off put on a new 
wet rubber and sterilize 15 minutes longer 
for vegetables and 5 minutes longer for 
fruits.) With screw-top jars try the tops 
while the jars are cooling, or as soon as they 
have cooled, and, if loose, tighten them by 
screwing on more closely. 




WATER LINE 



Pig. 25. Greens should not be blanched in hot water. 
They should be blanched in steam. This picture shows 
a simple method of blanching in steam, by placing them 
i n a colander in a receptacle with tightly fitting cover. 
There should be not more than an inch or so of water 
on the bottom of the receptacle and the water should 
not touch the greens. A Steam Pressure Canner is 
excellent for use in blanching greens. 

IS. Wash and dry each jar, label and stored 
If storage place is exposed to light, wrapjeach 
jar in paper, preferably brown, as light will 
fade the color of products canned in glass. 
The boxes in which jars were bought affords 
a good storage place. 



CAN ALL FOOD THAT CAN BE CANNED 



11 



A WORD OF CAUTION 

it must not be forgotten that success in canning demands careful attention to every 
detail. No step should be slighted. Follow one set of instructions closely and do not 
attempt to combine two, no matter how good both of them may be. To attempt to 
follow two sets will inevitably cause spoilage. 

With a vast army of new home canners at work in 19 1 7 some failures were inevitable. 
These should not discourage home canners for the season of 1918. On the other hand 
the mistakes of last year should prove useful in preventing similar mistakes this year. 

The experience of the United States Department of Agriculture during the last 
five years indicates that 75 per cent of the spoilage was due to the use of poor rubbers, 
the use of old tops on screw-top jars, and improper sealing resulting from the use of de- 
fective joints, springs and caps. Another fruitful source of troubleis that people some- 
times undertake to can stale or wilted vegetables. Careless handling is also sure to cause 
less. Absolute cleanliness in every step is essential. 

In sterilizing care must be exercised to see that the temperature is high enough 
and maintained for the proper length of time. 

IN OTHER WORDS DO NOT BLAME THE METHOD FOR FAILURE. 
FOLLOW DIRECTIONS CAREFULLY AND PREVENT FAILURE. 



SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES 

The addition of 1 level teaspoonful of salt to a jar of vegetables is for quart jars. For pint 
Jar use 1/2 teaspoonful. For 2 quart jar use 2 teaspoonf uls. 



Asparagus 

Wash, scrape off scales and tough skin. 
With a string bind together enough for one 
jar. Blanch tough ends from 5 to 10 min- 
utes, then turn so that the entire bundle is 
blanched 5 minutes longer. Cold-dip. Re- 
move string. Pack, with tip ends up. Add 
1 teaspoonful of salt and cover with boiling 
water. Put on rubber top and adjust top 
bail or screw top on with thumb 
and little finger. Sterilize 120 
minutes in hot-water bath. 
Remove, complete seal and 
cool. With Steam Pressure 
Outfit sterilize 60 minutes at 
5 to 10 pounds pressure. 

Beets 

Use only small ones. Wash 
Bnd cut off all but an inch ov 
two of root and leaves. Blanch 
5 minutes, cold-dip and scrapa 
off skin and stems. They may 
be packed in jar sliced or whole. 
Add 1 teaspoonful of salt and 
Cover with boiling water. Put 
on rubber and top and adjust 
top bail or screw top on with 
thumb and little finger. Steri- 
lize 90 minutes in hot-water 
bath. Remove, complete seal 
and cool. 

With Steam Pressure Outfit 




Pig. 26. A simple test for proper 
sealing of bail top jars 13 to loosen 
the top bail and lift the jar bv tak- 

sterilize 60 minutes'at 5 to 1& ge^oU oUhe top wkh the fingers. 
pounds pressure. 



Cabbage and Brussels Sprouts 

The method is the same as for cauliflower, 
except that the vegetables are not soaked 
in salted water. Blanch 5 to 10 minutes. 
Sterilize 120 minutes in hot- water bath. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Carrots 

Select small, tender carrots. 
Leave an inch or two of stems 
wash, blanch 5 minutes and 
cold-dip. Then remove skin 
and stems. Pack whole or in 
slices, add 1 teaspoonful of salt 
and cover with boiling water. 
Put on rubber and top and 
adjust top bail or screw top on 
With thumb and little finger. 
Sterilize 90 minutes in hot- 
water bath. Remove, com- 
plete seal and cool. 

With Steam Pressure Outfit 
sterilize 60 minutes at 5 to 10 
pounds pressure. 

Cauliflower 

Wash and divide head into 
small pieces. Soak in salted 
water 1 hour, which will re- 
move insects if any are present. 
Blanch 3 minutes, cold-dip and 
pack in jar. Add 1 teaspoonful 
of salt and cover with boiling 
water. Put on rubber and top 



12 



HOME CANNING MANUAL 



and adjust top bail or screw top on with 
thumb and little finger. Sterilize 60 minutes 
in hot-water bath. Remove, complete seal 
and cool. 

With Steam Pressure Outfit sterilize 30 
minutes at 5 to 10 pounds pressure. 

Corn 

Canning corn on the cob, except for exhibi- 
tion purposes, is a waste of space. For home 
use remove the husks and silk, blanch tender 
ears 5 minutes, older ears 10 minutes, cold- 
dip, and cut from cob. Pack lightly to 
within }/2 inch of the top of the jar, as corn 
swells during sterilization. Add 1 teaspoon- 
ful of salt and cover with boiling water, put 
on rubber and top, adjust top bail w screw 
top on with thumb and little finger. Sterilize 
180 minutes in hot-water bath. Remove, 
complete seal and cool. 

With Steam Pressure Outfit sterilize 90 
minutes at 5 to 10 pounds pressure. 

Greens 

Wash until no dirt can be felt In the bottom 
of the pan. Blanch in steam 15 minutes. 
(Mineral matter is lost if blanched in water) . 
Cold-dip, cut in small pieces and pack or 
pack whole. Do not pack too tightly. Add 
1 teaspoonful of salt to each jar and cover 
with boiling water. Put on rubber and 
top and adjust top bail or screw top on 
with thumb and little finger. Sterilize 120 
minutes in hot-water bath. Remove, com- 
plete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Lima Beans 

Shell. Blanch 5 to 10 minutes. Cold- 
dip, pack in jar, add 1 teaspoonful of salt 
and cover with boiling water. _ Put on 
rubber and top, and adjust top bail or screw 
top on with thumb and little finger. Sterilize 
180 minutes in hot-water bath. Remove, 
complete seal and cool. 

With. Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure.. 

Okra 

Wash and remove stems. Blanch 5 to 10 
minutes, cold-dip and pack in jar. Add 1 
teaspoonful of salt and cover with boiling 
water. Put on rubber and top, adjust top bail 
or screw top on with thumb and little finger. 
Sterilize 120 minutes in hot-water bath. Re- 
move, complete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Parsnips 

The method is the same as for carrots. 

Peas 

Those which are riot fully grown are best 
for canning. Shell, blanch 5 to 10 minutes 



and cold-dip. Pack in iar, add 1 teaspoonful 
of salt and cover with boiling water. If the 
jar is packed too full some of the peas will 
break and give a cloudy appearance to the 
liquid. Put on rubber and top and adjust 
top-bailor screw top on with thumb and little 
finger. Sterilize 180 minutes in hot-water 
bath. Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Peppers 

Wash, stem and remove seeds. Blanch 
5 to 10 minutes, cold-dip and pack in jar. 
Add 1 teaspoonful of salt. Cover with boiling 
water, put on rubber and top and adjust top 
bail or screw top on with thumb and little 
finger. Sterilize 120 minutes in hot-water 
bath. Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Pumpkin, Winter Squash 

Remove seed. Cut the pumpkin or squash 
into strips. Peel and remove stringy center. 
Slice into small pieces and boil until thick. 
Pack in jar and sterilize 120 minutes in hot- 
water bath. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Salsify 

Wash, blanch 5 minutes, cold-dip and 
scrape off skin. It may be packed whole or 
in slices. Add 1 teaspoonful of salt, and 
cover with boiling water. Put on top and 
rubber and adjust top bail or screw top 
on with thumb and little finger. Sterilize 
90 minutes in hot-water bath. Remove, 
complete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

String Beans 

Wash and remove ends and strings and 
cut into small pieces if desired. Blanch from 
5 to 10 minutes, depending on age. Cold-dip, 
pack immediately in jar, add 1 teaspoonful 
salt and cover with boiling water. Put on 
rubber and top and adjust top bail or screw 
top on with thumb and little finger. Sterilize 
120 minutes in hot-water bath. Remove, 
complete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 

Summer Squash 

Pare, cut in slices or small pieces and blanch 
10 minutes. Cold-dip, pack in jars, add 1 
teaspoonful of salt, cover with boiling water, 
put on rubber and top and adjust top bail or 
screw top on with thumb and little finger. 
Sterilize 120 minutes in hot-water bath. 
Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 



CAN ALL FOOD THAT CAN BE CANNED 



13 



A WORD AS TO BOTULISM 

During the canning season of 1917 widespread attention was attracted by the 
statement that vegetables canned by the Single Period Cold-pack Method had caused 
cases of poisoning technically known as botulism. It was declared that the bacillus 
botuliniis, which produces botulism, was a menace to all users of vegetables canned by 
this method. Such statements were obviously circulated by those seeking to discourage 
American food thrift. Expert research workers of the National War Garden Com- 
mission and the United States Department of Agriculture agree that there is no danger 
of botulism from eating vegetables which have been canned by carefully following the 
directions issued by the Commission or the Department. CARE MUST BE TAKEN, 
HOWEVER, TO FOLLOW DIRECTIONS EXPLICITLY. Cooking canned veg- 
etables for 10 minutes at the boiling point,, after opening the jar for use, will remove 
any possible danger. This applies also to Apricots and Pears. 



Tomatoes 



Take medium sized tomatoes. Wash them, 
blanch until skins are loose, cold-dip and re- 
move the skins. Pack whole in jar, filling the 
spaces with tomato pulp made by cooking 
large and broken tomatoes until done and 
then straining and adding 1 teaspoonful of 
salt to each quart of the pulp. Put on rubber 
and top and adjust top bail or screw top on 



with thumb and little finger. Sterilize 22 
minutes in hot-water bath. Remove, com- 
plete seal and cool. With Steam Pressure 
Outfit sterilize 15 minutes at 5 to 10 pounds 
pressure. 

Tomatoes may be cut in pieces, packed close- 
ly into jars and sterilized 25 minutes in hot- 
water bath. If this is done do not add any liquid. 



THE CANNING OF FRUITS 



For fruits, as well as for vegetables, the 
Single Period Cold-pack method is best. 
With some exceptions, as shown in the table 
on page 2, fruits should be blanched before 
canning. When fruits are intended for table 
use, syrup should be poured over them to fill 
the jars. In canning fruits to be used for 
pie- filling or in cooking, where unsweetened 
fruits are desirable, boiling water is used in- 
stead of syrup. When boiling water is thus 
used the sterilization period in hot-water bath 
is thirty minutes. 

SPECIAL INSTRUCTIONS 

Apples 

Wash, pare, quarter or slice and drop into 
weak salt water. Blanch V/% minutes, cold-dip, 
pack into jar and cover with water or thin 
syrup. Put on rubber and top and adjust 
top bail or screw top on with thumb and little 
finger. Sterilize for 20 minutes in hot-water 
bath. 

With Steam Pressure Outfit sterilize 8 
minutes at 5 to 10 pounds pressure. 



SYRUPS 

In the directions given various grades of 
syrup are mentioned. These syrups are made 
as follows: 

Thin — 1 part sugar to 4 parts water. 
Medium — 1 part sugar to 2 parts water. 
Thick — 1 part sugar to 1 part water 

Boil the sugar and water until ^all the 
sugar is dissolved. 

Use thin syrup with sweet fruits. Use 
medium syrup with sour fruits. Thick syrup 
is used in candying and preserving. 

FOR CANNING FRUITS 

Apples shrink during sterilization and for 
this reason economy of space is obtained by 
canning them in the form of sauce instead of 
in quarters or slices. In canning sauce fill 
the jars with the hot sauce and sterilize 12 
minutes in hot-water bath. 

Apricots 

Use only ripe fruit. Blanch 1 to 2 minutes. 
Wash, cut in half and remove pit. Pack in 



PROLONG THE SEASON 

The season for home canning and drying does not end with summer or early autumn. 
Many things may be canned or dried in October and November. Among these are 
turnips, spinach, squash, pumpkin, carrots, parsnips, cabbage, celery, beets, late corn, 
kale, chard, salsify, squash and tomatoes. 



14 



HOME CANNING MANUAL 



jar and cover with medium syrup. Put on 
rubber and top and adjust top bail or screw 
top on with thumb and little finger. Sterilize 
16 minutes in hot-water bath. Remove, 
complete seal, cool and store. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 

Blackberries 

Wash, pack closely and cover with medium 
syrup. Put on rubber and top and adjust 
top bail or screw on top with thumb and little 
finger. Sterilize 16 minutes in hot-water 
bath. Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 



Blueberries 
Currants 



Loganberries 
Raspberries 



The method is the same as for blackberries. 
Sterilize 16 minutes in hot-water bath. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 

Cherries 

Cherries should be pitted before being 
canned. Pack in jar and cover with medium 
syrup. Put on rubber and top and adjust top 
bail or screw on top with thumb' and little 
finger. Sterilize 16 minutes in hot-water 
bath. Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 

Pears 

Peel and drop into salt water to prevent 
discoloration. Blanch 1>3 minutes. Pack in 
jar, whole or in quarters, and cover with thin 
syrup. Put on rubber and top and adjust 
top bail or screw on top with thumb and 
little finger. Sterilize 20 minutes in hot-water 
bath. Remove, complete seal and cool. A 
slice of lemon may be added to the contents 
of each jar for flavor. 

With Steam Pressure Outfit sterilize 8 

minutes at 5 to 10 pounds pressure. 

i 

Peaches 

Blanch in boiling water long enough to 
loosen skins. Cold-dip and remove skins. 
Cut in half and remove stones. Pack in jar 
and cover with thin syrup. Put oniubber 
and top and adjust top bail or screw on top 
with thumb and little finger. Sterilize 16 



minutes in hot-water bath. Remove, com- 
plete seal and cool. 

Some peaches do not peel readily even if 
dipped in boiling water. In such cases omit 
dipping in boiling water and pare them. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 

Plums 

Wash, pack in jar and cover with medium 
syrup. _ Put on rubber and top and adjust 
top bail or screw on top with thumb and 
little finger. Sterilize 16 minutes in hot-water 
bath. Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 

Pineapples 

Pare, remove eyes, shred or cut into slices 
or small pieces, blanch 3 to 5 minutes, 
and pack in jar. Cover with medium syrup. 
Put on rubber and top and adjust top bail 
or screw on top with thumb and little finger. 
Sterilize 30 minutes in hot-water bath. Re- 
move, complete seal and cool. ■ 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 

Quinces 

The method is the same as for apples. 
They may be canned with apples. Sterilize 
20 minutes in hot-water bath. .. 

With Steam Pressure Outfit sterilize 8 
minutes at 5 to 10 pounds pressure. 

Rhubarb 

Wash and cut into short lengths. Cover 
with boiling water or thin syrup. Put on 
rubber and top and adjust top bail or screw 
on top with thumb and little finger. Sterilize 
20 minutes in hot -water bath. Remove, com- 
plete seal and cool. 

With Steam Pressure Outfit sterilize IS 
minutes at 5 to 10 pounds pressure. 

Strawberries 

Wash and pack closely in jar. Cover with 
medium syrup, put on rubber and top and 
adjust top bail or screw on top with thumb and 
little finger. Sterilize 16 minutes in hot-water 
bath. Remove, complete seal and cool. 

With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure, 



PRINCIPLES OF JELLY MAKING 



To be satisfactory, jelly must be made from 
fruit juice containing pectin and acid. Pectin 
is a substance in the fruit which is soluble 
in hot water and which, when cooked with 
sugar and acid, gives, after cooling, the right 
consistency to jelly. 

Fruits to be used should be sound, just ripe 
or slightly under-ripe, and gathered but a 



short time. Wash them, remove stems and 
cut large fruits into pieces. With juicy fruits 
add just enough water to prevent burning 
while cooking. In using fruits which are not 
juicy cover them with water. Cook slowly 
until the fruits are soft. Strain .through a 
bag made of flannel or two thicknesses of 
cheesecloth or similar material. 



CAN ALL FOOD THAT CAN BE CANNED 



15 



TEST FOR PECTIN 

To determine if the juice contains pectin, 
boil 1 tablespoonful and cool. To this add 1 
tablespoonful of grain alcohol and mix, gently- 
rotating the glass. Al- 
low the mixture to cool. 
If a solid mass — which 
is pectin — collects, this 
indicates that in making 
jelly one part of sugar 
should be used to one 
part of juice. If the 
pectin collects in two or 
three masses, use % to 
fi as much sugar as 
juice. If it collects in 
6everal small particles use 
14 as much sugar as juice. 
If the presence of pectin 
is not shown as described 
it should be supplied by 
the addition of the juice 
of slightly under-ripe 
fruits, such as apples, 
currants, crab - apples, 
green grapes, green 
gooseberries or wild cherries. 

Measure the juice and sugar. The sugar 
may be spread on a platter and heated. Do 
not let it scorch. When the juice begins to 
boil add the sugar. Boil rapidly. The jelly 
point is reached when the juice drops as one 




Fig. 27. Simple device for straining fruit 
juices for jelly making. 



be saved for comparison with the others.' 

If the second, third or fourth extraction of 

juice is found thinner than the first extraction, ' 

boil it until it is as thick as the first; then add 

the sugar' called for. 

JELLY MAKING 
WITHOUT TEST 

The test for pectin is 
desirable, but it is not 
essential. In some states 
it is inconvenient be- 
cause of the difficulty of 
obtaining grain alcohoL 
A large percentage of 
housewives make jelly 
without this test, and 
satisfactory results may 
be obtained without it 
if care is taken to follow 
directions and to use the 
right fruits. For the in- 
experienced jelly maker 
the safe rule is to confine 
jelly-making to the fruits 
which are ideal for the 
purpose. These include currants, sour apples, 
crab-apples, under-ripe grapes, quinces, rasp- 
berries, black-berries, blue-berries, wild 
cherries, and green gooseberries. These con- 
tain pectin and acid in sufficient quantities. 
In making jelly without the alcohol test, 



mass from the side of a spoon or when two with the juice of currants and under-ripe 



drops run together and fall as one from the 
' side of the spoon. Skim the juice, pour into 
sterilized glasses and cool as quickly as 
possible. Currant and green grape require 
8 to 10 minutes boiling to reach the jelly 
point while all other juices require from 20 
to 30 minutes. 

When the jelly is cold pour over the 
surface a layer of hot paraffin. A toothpick 
run around the edge while the paraffin is still 
hot will give a better seal. Protect the par- 
affin with a cover of metal or paper. 

Three or more extractions of juice may be 
made from fruit. When the first extraction 
is well drained cover the pulp with water and 
let it simmer 30 minutes. Drain, and test 
juice for pectin. For the third extraction 
proceed in the same manner. The juice re- 
sulting from the second and third extractions 
may be combined. If the third extraction 
shows much pectin a fourth extraction may 
be made. The first pectin* test should 



grapes use 1 cup of sugar to 1 cup of juice. 
With raspberries, blackberries, blueberries, 
sour apples, crab-apples, quinces, wild 
cherries and green gooseberries use % cup 
of sugar to 1 cup of juice. This applies to 
the first extraction of juice and to the later 
extractions when they have been boiled to 
the consistency of the first extraction. 

Fruits which contain pectin but lack suffi- 
cient acid are peach, pear, quince, sweet 
apple and guava. With these acid may be 
added by the use of juice of crab apples or 
under-ripe grapes. 

Strawberries and cherries have acidity but 
lack pectin. The pectin may be supplied by 
the addition of the juice of crab apples or 
under-ripe grapes. 

DIRECTIONS FOR JELLY MAKING 

Wash, remove stems, and with the larger 
fruits cut into quarters. Put into a saucepan 
and cover with water. Allow to simmer until 



16 



HOME CANNING MANUAL 



the fruit is tender. Put into a bag to drain. 
If desired, test juice for pectin as described. 
Measure juice and sugar in proportions in- 
dicated by the test for pectin or as directed 
under "Jelly Making without Test." Add the 
sugar when the juice begins to boil. The 
sugar may be heated before being added. 
When the boiling juice reaches the jelly 
point as shown on page 15, skim and pour 
into sterilized glasses. 

WINTER JELLY MAKING 

Fruit juices may be canned and made into 
jelly as wanted during the winter. Allow 1 
cup of sugar to 6 cups of juice. Boil juice and 
sugar for 5 minutes. Pour into sterilized 
bottles or jars. Put into hot -water bath, with 



the water reaching to the neck of the con- 
tainers. Allow to simmer 20 to 30 minutes. 
If jars are used half seal them during the 
simmering. Put absorbent cotton into the 
necks of bottles and when the bottles are 
taken from the bath put in corks, forcing 
the cotton into the neck. Corks should first 
be boiled and dried to prevent shrinking. 
They may also be boiled in paraffin to make 
them airtight. After corking the bottles 
apply melted paraffin to the tops with a 
brush, to make an airtight seal. Each bottle 
should be labeled and the label should specify 
the amount of sugar used. In making jelly 
from these juices during the winter follow the 
41 Directions for Jelly Making," adding enough 
sugar to give the amount called for. 



FRUIT BUTTERS 



Fruit butters may be made from good 
sound fruits or the sound portions of fruits 
which are wormy or have been bruised. Wash, 
pare and remove seeds if there are any. Cover 
with water and cook 3 or 4 hours at a low 
temperature, stirring often, until the mixture 
is of the consistency of thick apple sauce. 
Add sugar to taste when the boiling is two- 
thirds done. Spices may be added to suit 
the taste when the boiling is completed. If 
the pulp is coarse it should be put through a 
wire sieve or colander. Pour the butter into 
sterilized jar, put on rubber and cover and ad- 
just top bail. Put into a container having a 
cover and false bottom. Pour in an inch or so 
of water and sterilize quart jar or smaller 
jar 5 minutes after the steam begins to escape. 
Remove, push snap in place and cool 

Apple Butter with Cider 

Four quarts of sweet or sterilized cider 
' 6hould be boiled down to 2 quarts. To this 
add 4 quarts of apples peeled and cut in small 
pieces. If the texture of the apples is coarse 
they should be boiled and put through a 
strainer before being added to the cider. 
Boil this mixture until the cider does not 
separate from the pulp. When two-thirds 
done add one pound of sugar. One-half tea- 
spoonful each of cinnamon, allspice and cloves 
may be added. Pour into sterilized jars and 
sterilize 5 minutes in steam. 



Apple and pear butter may be made by 
following the directions for apple butter with 
cider but omitting the cider. 

Peach Butter 

Dip peaches in boiling water long enough 
to loosen the skins. Dip in cold water peel 
and stone them. Mash and cook them with- 
out adding any water. Add half as much 
sugar as pulp and cook until thick. Pour 
into sterilized jars and sterilize 5 minutes in 
steam. 

Plum butter may be made following the 
directions for peach butter. 

Apple Butter with Grape Juiee. 

To every 4 quarts of strained apple sauce 
add 1 pint of grape juice, 1 cup of brown 
sugar and yi teaspoonful of salt. Cook 
slowly, stirring often, until of the desired 
thickness. When done stir in 1 teaspoonful 
of cinnamon, pack in hot jars and sterilize 
5 minutes in steam. 

Dried Peach Butter 
Soak dried peaches over night. Cook 
slowly until tender. To each 2 pounds of 
dried peaches add 1 quart of canned peaches 
and 1% pounds of sugar. If a fine texture 
is desired, strain pulp through a colander. 
Cook slowly, stirring often, until thick. 
Pack in hot jars and sterilize 5 minutes in 
steam. 



This Commission Publishes a List of Manufacturers of Devices and Equipment for Can- 
ning and Drying. A Copy of This List may be Obtained upon Request. 



PART n 

HOME DRYING MANUAL 

Drying vegetables and fruits for winter use is one of the vital national 
needs of wartime. As a national need it becomes a patriotic duty. As a patr io tic 
duty it should be done in every family. 

Failure to prepare vegetables and fruits for winter use by Drying is one of 
the worst examples of American extravagance. During the summer nature 
provides an over-abundance. This year, with the planting of 5,000,000 home 
food gardens, stimulated by the National War Garden Commission and the 
United States Department of Agriculture, this abundance will be especially 
large. The excess supply is not meant to go to waste. The over-abundance 
of the summer should be made the normal supply of the winter. The indi- 
vidual family should conduct Drying on a liberal scale. In no other way can 
there be assurance that America's food supply will meet our own needs. In no 
other way, surely, can we answer the enormous demands made upon us for 
furnishing food for our European Allies, 



IMPORTANCE OF FOOD THRIFT 



Winter buying of vegetables and fruits is 
costly. It means that you pay transportation, 
cold-storage and commission merchants' 
charges and profits. Summer is the time of 
lowest prices. Summer, therefore, is the time 
to buy for winter use. 

Every pound of food products grown 
this year will be needed to combat Food 
Famine. The loss that can be prevented, 
the money saving that can be effected and 
the transportation relief that 
can be brought about make 
it essential that every Amer- 
ican household should make 
vegetable and fruit Drying a 
part of its program of Food 
Thrift. The results can be Fig. i. Carrots 




gained in no other way. 



drying. 



Vegetable and fruit drying have been 
little practiced for a generation or more. 
Its revival on a general scale is the pur- 
pose of this Manual. There is no desire 
to detract from the importance of canning 
operations. Drying must not be regarded 
as taking the place of the preservation of 
vegetables and fruits in tins and glass jars. 
It must be viewed as an important adjunct 
thereto. Drying is important and economical 



in every home, whether on the farm, in the 
village, in the town, or in the city. For city 
dwellers it has the special advantage that 
little storage space is required for the dried 
fruit. One hundred pounds of some fresh 
vegetables will reduce to 10 pounds in dry- 
ing without loss of food value or much of 
the flavor. 

This year's need for vegetable and fruit 
Drying is given added emphasis by the 
shortage of tin for the man- 
ufacture of cans. This con- 
dition has created an unusual 
demand for glass jars. For 
this year, therefore, Drying 
is of more than normal im- 
portance. Dried products can 
be stored in receptacles that 
could not be used for canning. 

DRYING IS SIMPLE 

A strong point in connection with vege- 
table and fruit Drying is the ease with 
which it may be done. Practically all vege- 
tables and fruits may be dried. The process 
is simple. The cost is slight. In every home 
the necessary outfit, in its simplest form, is 
already at hand. Effective Drying may be 

17 



cut lengthwise for 



18 



HOME DRYING MANUAL 



done on plates or dishes placed in the oven, 
with the oven door partially open. It may 
be done on the back of the kitchen stove, 
■with these same utensils, while the oven is 
being used for baking. It may also be done 
on sheets of paper or lengths of muslin spread 
in the sun and protected from insects and 
dust. 




Pig. 2. One form of preparing potatoes for drying. 
This is done by the use of the meat chopper shown 
in Fig. 16. 

Apparatus for home Drying on a larger 
scale may be made at home or bought at 
small cost. Still larger equipment may be 
bought for community drying operations in 
which a group of families combine for co- 
operative work, at a school or other convenient 
center. This latter is especially recommended 
as making possible the use of the most im- 
proved outfits at slight cost to the individual 
family. See "Community Work," page 3. 




Fig. 3. Apples peeled and diced for drying. 

METHODS OF DRYING 

For home Drying satisfactory results are 
obtained by any one of three principal 
methods. These are: 

1. Sun Drying. 

2. Drying by Artificial Heat. 

3. Drying by Air-blast. (With an electric 
fan.) 

These methods may be combined to good 
advantage. 

SUN DRYING 

Sun Drying has the double advantage of 
requiring no expense fo» fuel and of freedom 
from danger of overheating. For sun Dry- 
ing of vegetables and fruits the simplest form 



is to spread the slices or pieces on sheets of 
plain paper or lengths of muslin and expose 
them to the sun. Muslin is to be preferred 
if there is danger of sticking. Trays may be 
used instead of paper or muslin. Sun Drying 
requires bright, hot days and a breeze. Once 
or twice a day the product should be turned 
or'stirred and the dry pieces taken out. The 
drying product should be covered with cheese- 
cloth tacked to a frame for protection from 
dust and flying insects. If trays are rested on 
supports placed in pans of water the products 
will be protected from crawling insects. Care 
must be taken to provide protection from 
rain, dew and moths. During rains and just 
before sunset the products should be taken 
indoors for the purpose of protection. 




Fig. 4. Small outdoor drier, easily made at home. 
It has glass top, sloping for best exposure to sun. The 
tray is shown partly projecting, to indicate construc- 
tion. Protect openings around tray with cheesecloth, 
as explained on pages 18 and 19. 

TRAYS FOR SUN DRYING 

To make a tray cheaply for use in sun- 
drying, take strips of lumber three-quarters 
of an inch thick and 2 inches wide for the 
sides and ends. To form the bottom, laths 
should be nailed to these strips, with spaces 
of one-eighth of an inch between laths to 
permit air circulation. A length of 4 feet, 
corresponding to the standard lengths of 
laths, is economical. Instead of the laths 
galvanized wire screen, with openings of one- 
eighth or one-quarter of an inch may be 
used. In using wire, the size of the tray 
should be regulated by the width of wire 
screen obtainable. The trays should be of 
uniform size in order that they may be 
stacked together for convenience in handling. 

A small home-made Sun Drier, easily 
constructed (Fig. 4), is made of light strips 



DRY ALL FOOD THAT CAN BE DRIED 



19 



of wood, a sheet of glass, a small amount of 
galvanized wire screen and some cheese- 
cloth. A convenient size for the glass top 
is 18 by 24 inches. To hold the glass make 
a light wooden frame of strips of wood J^ 
inch thick and 1 inch wide. This frame should 
have legs of material 1 by 1H inches, with a 
length of 12 inches for the front legs and IS 
inches for those in the rear. This will cause 
the top to slope, which aids in circulation of air 
and gives direct exposure to the rays of the 
sun. As a tray support, nail a strip of wood 
to the legs on each of the four sides, about 
4 inches below the top framework and sloping 
parallel with the top. The tray is made of 
thin strips of wood about 2 inches wide and 
has a galvanized wire screen bottom. There 
will be a space of about 2 inches between the 
top edges of the tray and the glass top of the 




Fig. 5. Simple tray for sun drying. It 13 made of 
' trire rhesh with light framework and rests on bricks 
placed in pans of water. This arrangement protects 
the material from creeping insects. 

Drier, to allow for circulation. Protect both 
sides, the bottom and the front end of the 
Drier with cheesecloth tacked on securely and 
snugly, to exclude insects and dust with- 
out interfering with circulation. At the 
rear end place a cheesecloth curtain tacked 
at the top but swinging free below, to allow 
the tray to be moved in and out. Brace 
the bottom of this curtain with a thin strip 
of wood, as is done in window shades. This 
curtain is to be fastened to the legs by buttons 
when the tray is in place. 

DRYING BY ARTIFICIAL HEAT 

Drying by artificial heat is done in the oven 
or on top of a cookstove or range, in tray3 
suspended over the stove or in a specially 
constructed drier built at home or purchased. 

OVEN DRYING 

The simplest form of Oven Drying £3 to 
place small quantities of foodstuffs on plates 
in a slow oven. In this way leftovers and 
other bits of food may be saved for winter 
use with slight trouble and dried while the 



top of the stove is being used. This is 
especially effective for sweet corn. A few 
sweet potatoes, apples or peas, or even a 
single turnip, may be dried and saved. % To 
keep the heat from being too great leave the 




Pig. 6. Commercial drier for use in oven of stove of 
range, after removal of grates from oven. This requires 
less fuel than is used in cooking. With five trays 11 
inches long and 10 inches wide this costs $5. With 
trays 14 by 16 it costs $6. 

oven door partially open. For oven use a 
simple tray may be made of galvanized wire 
screen of convenient size, with the edges 
bent up for an inch or two on each side. 
At each corner this tray should have a leg 
an inch or two in length, to hold it up from 
the bottom of the ovea and permit cir- 
culation of air around the product. 

An oven drier which can be bought at a 
low price is shown in Pig. 6. 




Fig. 7. Commercial drier costing $6 to $12, placed 
on top of cookstove and supported at on« end by a 
leg reaching the floor. This drier may be suspended 
over a lamp. 

DRYING ON TOP OF OR OVER STOVE 
OR RANGE 

An effective Drier for use over) a stove or 
range may be made easily at home. Such 
a Drier is shown in Fig. 10. For the frame 
use strips of wood J^-inch thick and 2 inches 
wide. The trays or shelves are made of 



20 



HOME DRYING MANUAL 




Fig. 8. Commercial drier 
for use on top of stove. 



galvanized wire screen of small mesh tacked 
to the supports; or separate trays sliding on 
strips attached to the framework are de- 
sirable. This Drier may be suspended from 
the ceiling over the kitchen stove or range 
or over an oil, gasoline, or gas stove, and it 
may be used while 
cooking is being 
done. If an oil stove 
is used there must 
be a tightly fitting 
tin or galvanized 
iron bottom to the 
Drier, to prevent 
the fumes of the oil 
from reaching and 
passing through the 
material which is to 
be dried. A bottom 
of this kind may be 
easily attached to 
any Drier, either 
home made or com- 
mercial. A frame- 
work crane as shown in Fig. 10 makes it pos- 
sible for this Drier to be swung to one side 
when not in use. 

In Fig. 9 is shown another form of Home- 
made Cookstove Drier, more pretentious 
than that shown in Fig. 10, but still easily 
and cheaply made. A good size for this is: 
base, 16 by 24 inches; height, 36 inches. The 
lower part or supporting framework, 6 inches 
high, is made of galvanized sheet iron, 
slightly flaring toward the bottom, and with 
two ventilating holes in each of the four 
sides. The frame which rests on this base, 
is made of strips of wood 1 or 1J^ inches wide. 
Wooden strips, V/i inches wide, and 3 inches 
apart, serve to brace the sides and furnish 
supports for the trays. 

In a Drier of the dimensions given there 
is room for eight trays. The sides, top and 
back are of galvanized iron or tin sheets, 
tacked to the framework, although thin 
strips of wood may be used instead of the 
metal. Small hinges and thumblatch are 
provided for the door. Galvanized sheet 
iron, with numerous small holes in it, is 
used for making the bottom of the Drier. 
To prevent direct heat from coming in con- 
tact with the product, and also to distribute 
the heat by radiation, a piece of galvanized 
sheet iron is placed 2 inches above the bot- 
tom. This piece is 3 inches shorter and 3 



inches narrower than the bottom and rests 
on two wires fastened to the sides. 

The trays are made of wooden frames of 
1-inch strips, to which is tacked galvanized 
wire screen. Each tray should be 3 inches 
shorter than the Drier and enough narrower 
to allow it to slide easily on the supports in 
being put in or taken out. 

In placing the trays in the Drier push the 
lower one back as far as it will go, leaving 
a 3-inch space in front. Place the next tray 
even with the front, leaving the space at 
the back % Alternate all the trays in this 
way, to facilitate the circulation of the 
heated air. It is well to have a ventilating 
opening, 6 by 2 inches, in the top of the 
Drier to discharge moisture. The trays 
should be shifted during the drying process, 
to procure uniformity of drying. 

One of the simplest forms of home-made 
Drier is a tray with bottom of galvanized 
wire screen, suspended over stove or range, 
as shown in Fig. 14. 

Commercial Driers 

Cookstove Driers are in the market in 
several types. One of these, shown in Fig. 
8, has a series of trays in a framework, 
forming a compartment. This is placed on 




Fig. 9. Homemade drier to be eet on top of stove or 
range. It is made of galvanized iron. Described on 
page 20. 

top of the stove. A similar drier is shown 
in Fig. 11. Another, shown in Fig. 7, 
is a shallow metal box to be .filled with 
water, and so constructed that one end may 
rest on the back of the stove and the other on 
a leg reaching to the floor, or it may be 
suspended over a lamp. 



DRY ALL FOOD THAT CAN BE DRIED 



21 



Commercial Driers, having their own fur- 
naces may be bought at prices ranging from 
$24 to $120. This type is pictured in Fig. 
12. Some of these, in the smaller sizes, may 
be bought without furnaces, and used on the 
top of the kitchen stove, as Fig. 8. The cost 
is from $16 upwards. 

AIR BLAST-ELECTRIC FAN 

The use of an electric fan is an effective 
means of Drying. Fig. 13 shows how this 
household article is used. Sliced vegetables 
or fruits are placed on trays 1 foot wide 
and 3 feet long. These trays are stacked 
and the fan placed close to one end, with 
the current directed along the trays, length- 
wise. The number of trays to be used is 
regulated by the size of the fan. Drying 
by this process may be done in twenty-four 
hours or less. With sliced string beans 
and shredded sweet potatoes a few hours 
are sufficient, if the air is dry. 




Pig. 10. Homemade drier suspended from swinging 
crane over cookstove. Described on pages 19 and 20. 

SOME OF THE DETAILS 
OF DRYING 

As a general rule vegetables or fruits, 
for Drying, must be cut into slices or shreds, 
with the skin removed. In using artificial 
heat be careful to start at a comparatively 
low temperature and gradually increase. De- 
tails as to the proper scale of temperatures 




Fig. 11. Another type of 
commercial drier for use on 
top of stove. Its cost is $6. 



for various vegetables and fruits are given in 
the directions in this Manual and in the time 
table on page 27. To be able to gauge the 
heat accurately a thermometer must be used. 
An oven thermometer may be bought at slight 
cost. If the thermometer is placed in a glass 
of salad oil the true 
temperature of the 
oven may be ob- 
tained. 

In the detailed in- 
structions on pages 
24, 25 and 26, tfie 
temperatures used 
are Fahrenheit. The 
time and tempera- 
tures indicated are 
for Drying by arti- 
ficial heat. 

The actual time required for Drying can- 
not be given, and the person in charge 
must exercise judgment on this point. A 
little experience will make it easy to deter- 
mine when products are sufficiently dried. 
When first taken from the Drier vegetables 
should be rather brittle but not so dry as to 
snap or crackle, and fruits rather leathery and 
pliable. One method of determining whether 
fruit is dry enough is to squeeze a handful, 
if the fruit separates when the hand is opened, 
it is dry enough. Another way is to press a 
single piece; if no moisture comes to the sur- 
face the piece is sufficiently dry. Berries are 
dry enough if they stick to the hand but do 
not crush when squeezed. 

Raspberries, particularly, should not be 
dried too hard, as this will keep them from 
resuming their natural shape when soaked !n 
water for use, Material will mold if not dried 
enough. 

PREPARING FOOD MATERIAL FOR 
DRYING 

A sharp kitchen knife will serve every 
purpose in slicing and cutting vegetables 
and fruits for Drying, if no other device is 
at hand. The thickness of the slices should 
be from an eighth to a quarter of an inch. 
Whether sliced or cut into strips the pieces 
should be small so as to dry quickly. They 
should not, however, be so small as to make 
them hard to handle or to keep them from . 
being used to advantage in preparing dishes 
for the table such as would be prepared from 
fresh products. 



22 



HOME DRYING MANUAL 



Food choppers, kraut slicers or rotary 
dicers may be used to prepare food for 
drying. 

Vegetables and fruits for Drying should 
be fresh, young and tender. As a general 
rule vegetables will 
dry better if cut into 
small pieces with 
the skins removed. 
Berries are dried 
whole. Apples, 
quinces, peaches 
and pears dry 
better if cut into 
rings or quarters. 
Cleanliness is im- 
perative. Knives 
and slicing devices 
must be carefully 
cleansed before and 
after use. A knife that is not bright and 
clean will discolor the product on which it 
is used and this should be avoided. 

BLANCHING AND COLD-DBPPOTG 

Blanching is desirable for successful vege- 
table Drying. Blanching gives more thorough 
cleansing, removes objectionable odors and 
flavors, and softens and loosens the fiber, 
allowing quicker and more uniform evapora- 
tion of the moisture, and gives better color. 
It is done by placing the vegetables in a piece 
of cheesecloth, a wire basket or other porous 
container and plunging them into boiling 
water. The time required for this is short 




Fig. 12. One type of com- 
mercial drier with furnace. 




Fig. 13. Series of trays with ends facing electric fan, 
for drying by air blast. 

and varies with different vegetables. For 
the proper time in each case consult the direc- 
tions given for Drying on pages 24, 25 and 26 
and the time table on page 27. Blanching 
should be followed by the cold-dip, which 
means plunging the vegetables into cold water 
for an instant after removing from the boil- 
ing water. Cold-dipping hardens the pulp 



and sets the coloring matter? After blanching 
and dipping, the surface moisture may be 
removed by placing the vegetables between 
two towels. 

DANGER FROM INSECTS 

In addition to exercising great care to 
protect vegetables and fruits from insects 
during the Drying process, precautions should 
be taken with the finished product to prevent 
the hatching of eggs that may have been 
deposited. One measure that is useful is to 
subject the dried -material to a heat of 160° 
F. for from 5 to 10 minutes before storing it 
away. By the application of this heat the 
eggs will be killed. Be careful not to apply 
heat long enough to damage the product. 




Fig. 14. Simple drier made at home. Thia ia merely 
a tray hung over cookstove. 

CONDITION BEFORE STORING 

It is important to "condition" Dried Pro- 
ducts before storing them for the winter. 
This means that they should be placed in 
boxes and poured from one box to another 
once a day for three or four days to mix 
thoroughly. If any part of the material is 
then found to be too moist, return to Drier 
for a short Drying. PRACTICALLY ALL 
DRIED PRODUCTS SHOULD BE CON- 
DITIONED. 

STORAGE FOR DRIED PRODUCTS 

Of importance equal to proper Drying is 
the proper packing and storage of the finished 
product. With the scarcity of tins and the 
high prices of glass jars it is recommended 
that other containers be used. Those easily 
available are baking powder cans and similar 



DRY ALL FOOD THAT CAN BE DRIED 



23 



covered "tins; paste- 
board boxes having 
tight - fitting covers, 
strong paper bags, and 
patented paraffin paper 
boxes, which may be 
bought in quantities at 
comparatively low cost. 
A paraffin container 
of the type used by 
oyster dealers for the 
delivery of oysters will 
be found inexpensive 
and easily handled. If 
using this, or a baking 
powder can or similar 
container, after filling 
adjust the cover close- 
ly. The cover should 
then be sealed. To do 




Fig. 15. Preparing dried products for storing. Various types of containers are 
here shown, together with melted paraffin and brush for sealing. 



this paste a strip of paper around the top of 
the can, covering the joint between can and 
cover, for the purpose of excluding air. Paste- 
board boxes should also be sealed in this way. 
Paraffin containers should be sealed by apply- 
ing melted paraffin with a brush to the joint. 
If a paper bag is used, the top should be 
twisted, doubled over and tied with a string. 
Moisture may be kept out of paper bags by 
coating them, using a brush dipped into 
melted paraffin. Another good precaution 
Is to store bags within an ordinary lard pail 
or can or other tin vessel having a closely 
fitting cover. 




Pi& 16. Meat chopper used for] preparing vegetables. 

The products should be stored in a cool, 
dry place, well ventilated and protected 
from t rats, mice and insects. In sections 
where the air is very moist, moisture-proof 
Containers must be used. It is good prac- 
tice to use small containers so that it may 
not be necessary to leave the contents ex- 
posed long after opening and before using. 

For -convenience label all* packages. 



WINTER USE OF DRIED 
PRODUCTS 

In preparing dried vegetables and fruits 
for use the first process is to restore the 
water which has been dried out of them. 
All dried foods require long soaking. After 
soaking the dried products will have a better 
flavor if cooked in a covered utensil at a low 
temperature for a long time. Dried products 
should be prepared and served as fresh prod- 
ucts are prepared and served. They should 
be cooked in the water in which they have 
been soaked, as this utilizes all of the mineral 
salts, which would otherwise be wasted. 

There can be no definite rule for the amount 
of water required for soaking dried products 
when they are to be used, as the quantity of 
Water evaporated in the drying process varies 
with different vegetables and fruits. As a 
general rule from 3 to 4 cups of water will be 
required for 1 cup of dried material. 

In preparing for use, peas, beans, spinach 
and like vegetables should be boiled in water 
to which there has been added soda in the 
proportion of }£ teaspoonful of soda to' 1 
quart of water. This improves the color of 
the product. 

In preparing to serve dried vegetables 
season them carefully. For this purpose 
celery, mustard, onion, cheese and nutmeg 
give desirable flavoring, according to taste. 

From 3 to 4 quarts of vegetable soup may 
be made from 4 oz. of dried soup vegetables. 



24 



HOME DRYING MANUAL 



DIRECTIONS FOR VEGETABLE DRYING 



Asparagus 

The edible portion should be blanched from 
3 to 5 minutes, cold dipped.^ the stalk's slit 
lengthwise into two strips if of small or 
medium size or into four strips if of large size. 
Drying time, 4 to 8 hours. Start at tempera- 
ture of 110° F. and raise gradually to 140°. 

The hard ends of the stalk, which are not 
edible, should be dried for soup stock. Blanch 
10 minutes, cold dip, slice into 2 to 6 pieces, 
according to size, and dry as described above. 

Brussels Sprouts 

The drying process is the same as with cauli- 
flower, with the addition of a pinch of soda 
to the blanching water. 

Beets 

Boil "whole until more than three-fourths 
cooked, without removing skin. After dip- 
ping in cold water," peel and cut 
into yito^i inch slices. Drying 
time, two and one-half to three 
hours. Start at temperature of 
110° F. and raise gradually to 150°. 

Beet Tops and Swiss Chard 

Select tops of young beets or 
Swiss chard suitable for greens. 
Wash carefully, cut leaf -stalk and 
blade into pieces J4 of an inch 
long, spread on screens and dry. 



Cabbage 

Take heads that are well devel- 
oped. Remove all loose outside 
leaves. Shred or cut into strips 
a few inches long.^ Cut the core 
crosswise several times, and shred 
it for drying with the rest of the 
cabbage. Blanch lOminutes, cold- 
dip, drain, remove surface mois- 
ture. Drying time, 3 hours. Start at tem 



peratureof 110° F. and raise gradually to 145°. 

Carrots and Parsnips 

Clean thoroughly and remove outer skin, 
preferably with a stiff bristle brush; or the 
skin may be removed by paring or scraping. 
Slice into thickness of yi of an inch. Blanch 
6 minutes, cold dip and remove surface 
moisture. Drying time, 2yi to 3 hours. 
Start at temperature of 110° F. and raise 
gradually to 150°. 



Kohl-rabi, Celeriac and Salsify are dried 
In the same way as Carrots and Parsnips. 

Cauliflower 

After cleaning, divide into small pieces. 
Blanch six minutes and cold dip. Drying 
time, three to three and one-half hours. 
Start at temperature of 110° F. and raise to 
145°. Although turning dark while drying, 
Cauliflower will regain part of original color 
in soaking and cooking. Dried Cauliflower is 
specially good for soups and omelets. 

Celery 

After washing carefully cut into 1-inch 
pieces, blanch three minutes, cold-dip and 
remove surface moisture. Dry slowly. Dry- 
ing time, three to four hours. Start at tem- 
perature of 110° F. and raise to 140°. 

Garden Peas 

Garden peas with non-edible 
pod are taken when of size suita- 
ble for table use. Blanch 3 to 5 
minutes, cold-dip, remove surface 
moisture and spread in single lay- 
ers on trays. Drying time, 3 to 
3K hours. Start at temperature 
of 110° F., raising slowly, in about 
1 or 1}4 hours, to 145 , and then 
continue 1 and \y% to 2 hours at 
145°. 

For use in soups or puree, shell 
mature peas, pass them through 
a meat grinder, spread the pulp 
on trays and dry. 

With young and tender sugar 
peas use the pod also. After wash- 
ing, cut into jj^-inch pieces. 
Blanch 6 minutes, cold-dip, and 
_,„..„... , " remove surface moisture. Dry- 

Shcingcorafroa ing timer 3 to 3 y 2 hours. Start 

at temperature of 110° F. and raise 
gradually to 145°. 




cob for drying. 



Green String Beans 

Select only such beans as are in perfect 
condition for table use. Wash carefully and 
string. ^ If full grown they should be slit 
lengthwise or cut — not snapped — into pieces 
}i to 1 inch long. If young and tender, dry 
them whole. Blanch 6 to 10 minutes. To 
set color add one-half teaspoonful of soda 
to each gallon of boiling water. After blanch- 
ing, dip quickly into cold water, then drain 



FIRE PREVENTION 

In home drying care should be taken that danger from fire does notresull? Driers 
made wholly or partly of wood should not be exposed to heat in such way that the 
woodwork might catch fire if accidentally overheated or left alone too long. ^DO NOT 
USE WOOD ON TOP OF A STOVE. 



DRY ALL FOOD THAT CAN BE DRIED 



25 



mghly to remove surface moisture. 
Drying time for young beans, two hours; 
for those more mature, three hours. Start 
at temperature of 110° F. and raise gradually 
to 145*. 




Fig. 18. Kraut slicer, for use in preparing vegeta- 
bles for drying. 

Greens and Herbs 

After washing carefully and removing 
leaves, slice, and dry in sun or by artificial 
heat, following directions for cabbage. If 
steam is not easily available, dry without 
blanching or cold dipping. 

These directions apply to spinach, kale, 
dandelions and parsley. 

Celery tops, mint, sage and herbs of all 
kinds for flavoring are treated in the same 
way. 

Lima Beans 

If lima beans are gathered when young 
and tender, shell _ them, wash, and then 
blanch 5 to 10 minutes, the time varying 
with maturity and size. Cold-dip. Remove 
surface moisture. Drying time, 3 to 3J^ 
hours. Start at temperature of 110° F. and 
raise gradually to 145°. 




Fig. 19. Vegetable and fruit slicer. 

Okra 

After washing, -blanch three minutes in 
boiling water with one-half teaspoonful of 
soda to each gallon. Cold dip. With young 
and tender pods dry whole ; cut older pods into 
l{-inch slices. Drying time, two to three 
hours. Start at temperature «f 110° F. and 
raise gradually to 140 . 



Okra may also be dried by being strung on a 
string and hung over the stove. This 
Id not be done except with young and 
tender pods. Heat in oven before storing. 

Onions and Leeks 

After washing, peeling and cutting into }4 
to J^-inch slices for onions, and J^-inch strips 
for leeks, blanch in boiling water or steam for 
5 minutes, cold-dip and remove surface moist- 
ure. Drying time, 2}4 to 3 hours. Start at 
temperature of 110° F. and raise gradually to 

Peppers 

Steam until skin softens; or place in biscuit 
pan in oven and heat until skin blisters. Peel, 
split in half, take out seed. Start drying at 
temperature of 1 10° F. and gradually increase 
to 140°. Thick fleshed peppers, such as 




Fig. 20. Arr, 
drying. 

pimentoes, must be dried very slowly and 
evenly. Small varieties of red peppers may 
be spread in the sun until wilted and the dry- 
ing finished in a drier, or they may be entirely 
dried in the sun. 

Another plan for drying peppers is to split 
them on one side, remove seed, start with air 
drying and finish in a drier at 140°. 

Pumpkin and Summer Squash 

Cut into H-inch strips and pare. Blanch 
three minutes. Cold dip, remove surface 
moisture and dry slowly. Drying time, 
three to four hours. Start at temperature 
of 1 10° F. and raise to 140°. The strips may 
be hung on strings and dried in the kitchen 
above the stove. 

PJiubarb 

Slit the larger stems lengthwise, cut int« 

}4 to %-inch lengths. Do not use the leaf. 

Blanch three minutes and cold dip. Dry 

ughly. Start.- ■■fll0°F. 

and raise gradually to 14( 



26 



HOME DRYING MANUAL 



Soup Mixtures 

Vegetables for soup mixtures are prepared 
and dried separately. These are mixed as 
desired. 

Sweet Corn 

Select ears that are young and tender and 
freshly gathered. Blanch on cob in steam or 
boiling water — preferably steam — for S to 10 
■minutes to set milk. If boiling water is used, 
add a teaspoonful of salt to each gallon. 
Cold dip, drain thoroughly, and with a sharp 
knife cut off in layers or cut off half the 
kernel and scrape off the remainder, taking 
care'not to include the chaff. Drying time, 
3 to 4 hours. Start at temperature of 110° 
F. and raise gradually to 145°. 

In using field corn it should be taken at 
the roasting-ear period of ripeness, and the 
ears should be plump. 

To prepare for sun-drying, corn may first 
be dried in the oven for 10 or 15 minutes. 
After sun-drying is completed the corn 



should again be heated in oven to 145° F. 
to kill possible insect eggs. 

Sweet Potatoes 

Wash, boil until almost cooked, peel, slice 
or run through meat chopper, spread on trays 
and dry until brittle. Sliced sweet potatoes 
may be dried without boiling. If this is done, 
dipping in cold water just before drying will 
brighten color. 

Tomatoes 

Blanch long enough to loosen skin, cold 
dip, peel, slice to thickness of yi of an inch. 
Start at temperature of 110° F. and gradually 
raise to 145°, continuing until thoroughly 
dried. Another method is, after peeling, to 
cut crosswise in center, sprinkle with sugar and 
dry at temperature as above until the finished 
product resembles dried figs. 

Wax Beans 

These are dried in the same manner as 
green string beans. 



DIRECTIONS FOR FRUIT DRYING 



Fruits may be dried in the sun until the 
surface begins to wrinkle, then finished in 
the drier. With stone fruits, such as peaches, 
plums, apricots and cherries, none but fruits 
that are fresh, ripe and in perfect condition 
should be used. With apples, pears and 
quinces, effective thrift calls for-using the 
sound portions of fruit that may be partially 
wormy or imperfect. When properly dried, 
fruits should be entirely free from moisture 
when pressed between the fingers on removal 
from drier. Line trays with cheesecloth or 
wrapping paper before spreading fruit on 
them. 

Berries 

Pick over, removing all leaves and stems, 
wash, if necessary, and remove surface mois- 
ture, handling with care to prevent bruising. 
Spread in thin layers and dry slowly. The 
total drying time is four to five hours. Start 
at temperature of 110° F., raising to 125° in 
about two hours. Then raise temperature to 
140° and maintain two to three hours longer. 

Cherries 
After washing and removing surface 
moisture, spread unpitted in thin layers. 
Drying time two to four hours. Start at 



temperature of 110° F., and raise gradually to 
150 . If preferred, the pits may be removed, 
although this causes loss of juice. 

Plums and Apricots 

Select fruits which are ripe. Remove pits 
by cutting fruit open with a sharp knife. 
Arrange halves on trays. Start drying at 
temperature of 110° F. and raise gradually to 
145 . These fruits are usually dried with 
skins on. 

Apples, Pears and Quinces 

Pare, core and slice, dropping slices into 
cold water containing eight teaspoonfuls of 
salt to the gallon, if a light-colored product is 
desired. Leaving them a minute or two in the 
salt water will prevent discoloration. > (If pre- 
ferred, core the whole fruit, after peeling, and 
slice into rings, dipping these for a minute or 
two.into cold salted water as described above.) 
Remove surface moisture. Drying time 4 to 
6 hours, or until leathery and pliable. Start 
at temperature of 110° F. and raise gradually 
to 150 . m Pears may be steamed ten minute3 
after slicing and before drying. Quinces are 
treated in the same way as pears. 

Peaches 

Dip peaches into boiling water long enough 
to loosen skins. Then dip in cold water and 
peel. Cut into halves or quarters, remove 
stones and dry as directed for apples. 



Vegetables should be dried as soon as pos- 
sible after they are picked and should be 
young, tender, sound and perfectly cleaned. 
Drying soon after being picked is almost as 
important with fruits as with vegetables. 



Occasionally examine stored dried prod- 
ucts. Upon the first appearance of insects 
spread the material in thin layer on trays 
and expose to heat until it is free from the 
insects; then store as at first. 



TIME TABLE FOR BLANCHING AND DRYING 

The following time-table shows blanching time for vegetables and the approximate time 
required for drying vegetables and fruits, with temperatures to be used in drying by artificial 
v»heat. Cold-dip after blanching. 



Vegetables 



Asparagus. ". 

Beets, 

Brussels sprouts 

Cabbage 

Carrots 

Cauliflower 

Celery 

Garden peas 

Green String beans 

Kohl-rabi, celeriac and salsify — 

Leeks 

Lima beans (young) 

Okra 

Onions 

Parsnips 

Peppers 

Pumpkin 

Rhubarb 

Spinach, parsley and other herbs. 

Summer squash 

Sugar peas 

Sweet corn 

Swiss chard 

Tomatoes 

•Wax beans 



Blanching 
time 



Approximate 

Drying 

time 



Apples.... 
Apricots... 

Berries 

Cherries. . . 
Peaches. . . 

Pears 

Plums 

Quinces. . . 



Fruits 



Till 



Minutes 

5 to 10 
skin cracks 

6 
10 
6 
6 
3 
3 to 5 

6 to 10 

6 . 
5 
5 to 10 
3 
5 
6 



To 



3 
6 

5 to 10 

3 
loosen skin 

6 to 10 



Hours 
4 to 8 

2% to 3 
3to3^ 
3 

2J^to3 
3to3H 
3 to 4 

3to3H 

2 to 3 
2Y 2 to 3 
2Y% to 3 

3 to zy 2 

2 to 3 
2Hto3 
2V 2 to 3 



3 to 4 



3 

3 to 4 
3 to 3M 

3 to 4 
3 to 4 



2 to 3 



4 to 6 
4 to 6 
4 to 5 
2 to 4 
4 to 6 
4 to 6 
4 to 6 
4 to 6 



Temperature 
(Fahrenheit) 



Degrees 
110 to 140 
110 to 150 
110 to 145 
110 to 145 
110 to 150 
110itol45 
110 to 140 
110 to 145 
110 to 145 
110 to 150 
110 to 140 
110 to 145 
110 to 140 
110 to 140 
110 to 150 
110 to 140 
110 to 140 
110 to 145 
110 to 145 
110 to 140 
110 to 145 
110 to 145 
110 to 140 
110 to 145 
110 to 145 



110 to 150 
110 to 150 
110 to 140 
110 to 150 
110 to 150 
110 to 150 
110 to 150 
110 to 150 



Follow instructions on pages 22, 24, 25 and 26, as to cold-dipping after blanching. 

The exact time for Drying cannot be given. The time givdn in the above table is only 
approximate. Individual judgment must be used following the directions in "Some of the 
Details of Drying," on page 21. 



YOUR QUESTIONS WILL BE ANSWERED 

This Commission maintains a Department of Household Science which will welcome 
questions connected with War Vegetable Gardening, Home Canning, Home Drying 
and kindred subjects. Technically trained workers, of practical experience, will give 
prompt attention to all inquiries. Address Department of Household Science, National 
War Garden Commission, I^aryland Building, Washington, D. C. 

27 



28 



HOME DRYING MANUAL 



FERMENTATION AND SALTING 




FlG. 21. Articles used in 



The use of brine in preparing vegetables 
for winter use has much to commend it to the 
household. The fermentation method is in 
general use in Europe, and is becoming better 
known in this country as a means of making 
sauerkraut and other food products which 
do not require the containers used for canning. 
No cooking is required by this process. Salt 
brine is the one requirement. The product 
may be kept in any container that is not made 
of metal and is water-tight. The vital factor 
in preserving 
the material 
is the lactic 
acid which 
develops in 
fermenta- 
tion. An im- 
portant fea- 
ture is that 
vegetables 
thus pre- 
pared may 
be served as 
they are or 
they may be 
freshened by soaking in clear water and 
cooked as fresh vegetables. 

Sauerkraut 

The outside leaves of the cabbage should be 
removed, the core cut crosswise several times 
and shredded very finely with the rest of the 
cabbage. Either summer growth or fall 
cabbage may be used. Immediately pack' 
into a barrel, keg or tub, which is perfectly 
clean, or into an earthenware crock holding 
four or five gallons. The smaller containers 
are recommended for household use. While 
packing distribute salt as uniformly as 
possible, using 1 pound of salt to 40 pounds of 
cabbage. Sprinkle a little salt in the con- 
tainer and put in a layer of 3 or 4 inches of 
shredded cabbage and then pack down with a 
wooden utensil like a potato masher. Repeat 
with salt, cabbage and packing until the 
container is full or the shredded cabbage is 
all used. Press the cabbage down as tightly 
as possible and apply a cloth and then a 
glazed plate or a board cover which will go 
inside the holder. If using a wooden cover 
select wood free from pitch, such as basswood. 
On top of this cover place stones or other 
weights (using flint or granite and avoiding 



the use of limestone or sandstone). These 
weights serve to force the brine above the 
cover. 

Allow fermentation to proceed for 10 days 
or two weeks, if the room is warm. In a- 
cellar or other cool place three to five weeks 
may be required. Skim off the film which 
forms when fermentation starts and repeat 
this daily if necessary to keep this film 
from becoming scum. When gas bubbles 
cease to arise, if container is tapped, the 

fermentation 
is complete. 
If there is 
scum it 
should be re- 
moved. As 
a final step 
pour melted 
paraffin over 
the brine un- 
til it forms a 
layer from % 
to ^ inch 
thick to pre- 

fermenting vegetables. yent the for- 

mation of the scum which occurs if the 
weather is warm or the storage place is not 
well cooled. This is not necessary unless the 
kraut is to be kept a long time. The kraut 
may be used as soon as the bubbles cease to 
rise. If scum forms and remains the kraut 
will spoil. Remove scum, wash cloth cover 
and weights, pour off old brine and add new. 
To avoid this extra trouble it is wise to can 
the kraut as soon as bubbles cease to rise 
and fermentation is complete. (To can, fill 
jars', adjust rubbers and partly seal. Steril- 
ize 120 minutes in Hot-water Bath or 60 
minutes in Steam Pressure Outfit at 5 to 10 
pounds pressure.) 

SALTING WITHOUT FERMENTATION 

Preserving cabbage, string beans and greens 
for winter use by salting is a method which has 
long been used. To do this the vegetables 
should be washed, drained and weighed. The 
amount of salt needed will be one-fourth 
of the weight of the vegetables. Kegs or 
crocks make satisfactory containers. Put a 
layer of vegetables about an inch thick on the 
bottom of the container. Cover this with 
sa^t. Continue making alternate layers of 
vegetables and salt until the container is 
almost filled. The salt should be evenly 
distributed so that it will not be necessary to 



DRY ALL FOOD THAT CAN BE DRIED 



29 



use more salt than the quantity required in 
proportion to the vegetables used. Cover the 
surface with a cloth and a board or glazed 
Place a weight on these and set aside 
a cool place. . If sufficient liquor to cover 
<he vegetables has not been extracted by the 
next day, pour in enough strong brine (1 
pound of salt to 2 quarts of water) to cover 
surface around the cover. 
The top layer of vegetables 
should be kept under the 
brine to prevent molding. 
There will be some bub- 
bling at first. As soon as 
this stops set the container 
where it will not be dis- 
turbed until ready for use. 
Seal by pouring very hot 
paraffin on the surface. 

THE USE OF BRINE 

This method is used for 
cucumbers, string beans, 
green tomatoes, beets, 
corn and peas, as these 
vegetables do not contain 
enough water for a good 
brine using only salt. 
Wash and put in a crock 
or other container within 3 or 4 inches 
of the top. Pour over them a brine made 
by adding to every 4 quarts of water used 
J-2 pint of vinegar and j^ cup salt. The 
amount of brine needed will be about }/% 
the volume of the material to be fermented. 
When fermentation is complete the container 
should be sealed as with sauerkraut. 

To Ferment Cucumbers 

Unless the cucumbers are from your own 
garden wash them carefully to insure cleanli- 
ness after indiscriminate handling. Pack 
them in a keg, barrel or crock, leaving space 
at the top for the cover. Cover them with a 
brine made by adding to every 4 quarts of 
water used Yz pint of vinegar and % cup of 
salt. The amount of brine needed will be 
one-half of the volume of the material to be 
fermented. Place a wooden cover or glazed 
plate on top of the contents and press it down 
by weighting it with a stone or other weight, 
to keep the cucumbers under the brine. Fer- 
mentation will require from 8 to 10 days in 
warm weather and from 2 to 4 weeks in cool 
weather. It is complete when Dubblcs cease 
to rise when the container is lightly tapped or 




Fig. 22. Arrangement of cover on crock con- 
taining fermented products. Note the use of 
paraffin, board and cloth. 



changes of water. 



jarred. When this stage is reached remove 
any scum which may have collected, pour hot 
paraffin over the cover and around the weight 
and store in a cool place. 

Green Tomatoes 

The process for green tomatoes is the same 
as that for cucumbers. 

Beets and String Beans 

Remove the strings 
from beans. Beets should 
be washed thoroughly and 
packed whole. Spices may 
be used, as with cucum- 
bers, but these may be 
omitted if the vegetables 
are to befreshened by soak- 
ing, when they are to be 
used. The method is the 
same as with cucumbers. 

PREPARING FOR USE 

To prepare these vege- 
tables for use the brine 
should be drained off and 
the vegetables soaked in 
clear cold water for several 
hours with one or two 
They may then be cooked 
as fresh vegetables, with at least one change 
of water while cooking. 

With salted vegetables it may be neces- 
sary to change the water once or twice while 
boiling. This is a matter of taste. Fer- 
mented vegetables should be rinsed in fresh 
water after removing from the container. 
To retain the acid flavor do not soak in water 
before cooking. 

If cooked without soaking, fermented 
dandelions, spinach, kale and other greens 
will have flavor similar to that of the greens 
in their fresh state. 

Fermented corn should be soaked several 
hours, with three or four changes of water. 
During the cooking also there should be one 
change of water. The corn may then be 
used in chowder, pudding, omelet, fritters 
or waffles. 

Salted string beans should be soaked to 
remove the salt and then prepared and 
served as fresh beans are prepared and 
served. Fermented string beans may be 
cooked without soaking and served as the 
beans are served. Young and tender 
string beans may be eaten raw. 



30 



HOME DRYING MANUAL 



PICKLING VEGETABLES 



Pickling is an important branch of home 
preparedness for the winter months.' Pickles 
have little food vat^e- but they give a flavor to 
a meal which is liked by many. They should 
not be given tc children. 

In pickling, vegetables are usually soaked 
over night in a brine made of 1 cup of salt 
and 1 quart of water. This brine removes the 
water of the vegetable and so prevents 
weakening of the vinegar. In the morning 
the brine is drained off. 

Alum should not be used to make the 
vegetables crisp as it is harmful to the human 
body. A firm product is obtained if the 
vegetables are not cooked too long or at too 
high a temperature. 

Spices, unless confined in a bag, give a dark 
color to the pickles. 

Enameled, agate or porcelain-lined kettles 
6hould be used when cooking mixtures con- 
taining vinegar. 

Pickles put in crocks should be well covered 
with vinegar to prevent molding. 

Instructions for some of the most com- 
monly used methods are given herewith. 

Catsup 

2 quarts ripe tomatoes, boil and strain. 
Add 2 tablespoonfuls of salt. 
2 cups of vinegar. 
f4 c up of sugar. 

1 teaspoonful of cayenne pepper. 

Boil until thick. Pour into hot sterilized 
bottles. Put the corks in tightly and apply 
hot paraffin to the tops with a brush to make 
an airtight seal. 

Chili Sauce 

2 dozen ripe tomatoes. 
6 peppers (3 to be hot). 

3 onions. 

Ji cup of sugar. 

2 tablespoonfuls of salt. 

1 teaspoonful each of cloves, nutmeg and allspice. 

1 quart of vinegar. 

Simmer 1 hour. Pour into sterilized jars 
or bottles and seal while hot. 

. Chow Chow 

2 pints cucumbers. (1 pint to be small onesl. 

1 cauliflower soaked in salted water for one hour. 
• 2 green peppers. 

1 quart onions. 

Chop the above in small pieces. Sprinkle 
1 cup of salt over them and let stand all 
night. Drain well in the morning. 

The sauce for Chow Chow is made as 
follows: 

2 quarts vinegar. 

}£ pound of mustard. 

1 tablespoonful of turmeric. 

Ji cup of sugar. 

Yi cup of flour. 



Make a paste of the mustard, turmeric, 
sugar, flour and a little vinegar. Stir this 
into the warm vinegar and boil until tl 
Then add the vegetables and simme: 
J^ hour. Stir to prevent burning. Put llf 
cans while hot. 

Cold Tomato Relish 

8 quarts firm, ripe tomatoes; scald, cold-dip and th«a 
chop in small pieces. 

To the chopped tomato add: 
2 cups chopped onion. 
2 cups chopped celery. 

2 cups sugar. 

1 cup white mustard seed. 

J^ cup salt. 

4 chopped peppers. 

1 teaspoonful ground mace. 

1 teaspoonful black pepper. 

4 teaspoonfuls cinnamon. 

3 pints vinegar. 

Mix all together and pack in sterilized jars. 
Corn Relish 

1 small cabbage. 

1 large onion. 
6 ears of corn. 

2 tablespoonfuls of salt. 
2 tablespoonfuls of flour. 
1J-5 cups of brown sugar. 
2 hot peppers. 

1 pint of vinegar. 

ly£ tablespoonfuls of mustard. 

Steam corn 30 minutes. Cut from the cob 
and add to the chopped cabbage, onion and 
peppers. Mix the flour, sugar, mustard and 
salt — add the vinegar. Add mixture to the 
vegetables and simmer 30 minutes. Pour 
into sterilized jars or bottles and seal while 
hot. 

Cucumber Pickles 

Soak in brine made of 1 cup of salt to 2 
quarts of water for a day and night. Remove 
from brine, rinse in cold water and drain. 
Cover with vinegar, add 1 tablespoonful 
brown sugar, some stick cinnamon, and cloves 
to every quart of vinegar used; bring to a 
boil and pack in jars. For sweet pickles use 
1 cup of sugar to 1 quart of vinegar. 

Green Tomato Pickle 

Take 4 quarts of green tomatoes, 4 small 
onions and 4 green peppers. Slice the 
tomatoes and onions thin. Sprinkle over 
them % CU P °f salt and leave overnight in 
crock or enameled vessel. The next morning 
drain off the brine. Into a separate vessel 
put 1 quart of vinegar, 1 level tablespoonful 
each of black pepper, mustard seed, celery 
seed, cloves, allspice and cinnamon and % 
cup of sugar. Bring to a boil and then add 
the prepared tomatoes, onions and peppers. 
Let simmer for 20 minutes. Fill jars and 
seal while hot. 

Green Tomato Pickle 

Wash and slice tomatoes. Soak in a brine 
of x /i cup of salt to 1 quart of water over- 
night. Drain well. Put in a crock and cover 



DRY ALL FOOD THAT CAN BE DRIED 



31 



with vinegar to which has been added stick 
cinnamon and 1 cup of sugar for every 
quart of vinegar used. Once a day for a week 
pour off vinegar, heat to boiling and pour 
over tomatoes again. Cover top of crock 
1th a cloth and put on cover. This cloth 
should be frequently washed. 

Mustard Pickles 

2 quarts of green tomatoes. 

1 cauliflower. 

2 quarts of green peppers. 
2 quarts of onions. 

Wash, cut in small pieces and cover with 
1 quart of water and \i cup of salt. Let 
stand 1 hour, bring to the boiling point and 
drain. Mix J^ pound mustard, 1 cup of 
flour, 3 cups of sugar, and vinegar to make a 
thin paste. Add this paste to 2 quarts of 
vinegar and cook until thick, stir constantly 
to prevent burning. Add vegetables, boil 
15 minutes and seal in jars. 

Piccalilli 

4 quarts of green tomatoes. 
1 quart of onions. 

1 hot red pepper. 
J4 pound of sugar. 
yi cup of salt. 

1H ounce each of mustard seed, cloves and allspice. 

2 cups of vinegar. 

Simmer 1 hour. Put into a covered crock 

Pickled Onions 

Peel, wash and put in brine using 2 cups of 
salt to 2 quarts water. Let stand 2 days, pour 
off brine. Cover with fresh brine and let 



stand 2 days longer. Remove from brine 
wash and pack in jars, cover with hot vinegar 
to which whole cloves, cinnamon and allspice 
have been added. 

Spiced Crab Apples 

Wash, stick 3 or 4 whole cloves in each 
apple and cover with vinegar to which have 
been added stick cinnamon and 1 cup sugar 
for every quart of vinegar used. Cook 
slowly at a low temperature until apples are 
heated through. These may be put in jars 
or stone crocks. 

Sweet Pickled Peaches 

Wipe and stick 3 or 4 whole cloves in each 
peach. Put in jars or crock and cover with 
hot vinegar allowing 2 cups of sugar to each 
quart of vinegar used. Every morning for a 
week pour off the vinegar, heat to boiling and 
pour over peaches again. On the last day 
seal jars or cover crock well. 

Table Relish 

Chop: 

4 quarts of cabbage. 

2 quarts of tomatoes, t quart to be green. 

6 large onions. 

2 hot peppers. 

Add: 

2 ounces of white mustard seed. 

1 ounce of celery seed. 
Ji cup of salt. 

2 pounds of sugar. 
2 quarts of vinegar. 

Simmer 1 hour. Pour into sterilized jars 
or bottles and seal while hot. 



This manual was prepared by the Commission's experts and is based on their own 
research and experience, supplemented by information procured from the United States 
Department of Agriculture, from Agricultural Colleges and Experiment Stations and from 
other sources. 



TABLE OF CONTENTS 



; 



CANNING Page. 

Advantages of Cold-pack Method 5 

Blanching and cold dipping 7 

Botulism 13 

Cautions 10, 11 

Cold-pack Method in the South 3 

Community canning 3 

Containers 6 

Equipment for Cold-pack Method 6 

Essentials for canning 8 

Fruit canning, directions 13 

Grading vegetables and fruits 7 

Methods of Canning 4 

Steps in Cold-pack Method 9 

Tests for jars and rubbers 7 

Time table for blanching and sterilizing.... 2 

Vegetable canning, directions 11 

DRYING 

Artificial heat 19 

Blanching and cold dipping 23 

Commercial driers 

Community drying ^ 18 

Conditioning dried products 22 

Details of drying 21 



DRYING (Continued) Padt. 

Electric fan 21 

Fire prevention -2i 

Fruit drying, directions 

Homemade driers, artificial heat 20 

Homemade driers, sun 19 

Insects, protection from 22 

Methods of drying 18 

On top of or over stove or range 19 

Oven drying 19 

Preparing food material for drying 21 

Simplicity of drying 17 

Storage of dried products 22 

Sun drying 18 

Time table for drying 27 

Trays for Gun drying 18 

Vegetable drying directions 24 

Winter use of dried products 23 

FERMENTATION AND SALTING 28 

FRUIT BUTTERS 16 

JELLY MAKING 14 

PICKLING 30 

SAUERKRAUT 28 



UBRARY OF CONGRESS 




After J. N. Darling, in New York Tribune. 



NATIONAL WAR GARDEN COMMISSION 

Affiliated with the Conservation Department of the American 
Forestry Association 

THE MARYLAND BUILDING 
WASHINGTON, D. C. 



Charles Lathrop Pack, President. 

Luther Burbank, Calif. 
Dr. Charles W. Eliot, Mass 
Dr. Irving Fisher, Conn. 
Fred H. Goff, Ohio. 
John Hays Hammond, Mass. 
- Fairfax Harrison, Va. 

Hon. Myron T. Herrick, Ohio. 
P. P. Claxton, U. S. 



Percival S. RlDSDALE, Secretary. 

Dr. John Grier Hibben, N. J. 
Emerson McMillin, N. Y. 
Charles Lathrop Pack, N. J. 
A. W. Shaw, 111. 

Mrs. John Dickinson Sherman, I1L 
Capt. J. B. White, Mo. 
Hon. James Wilson, Iowa. 
Commissioner of Education. 



Additional copies of this Manual may be obtained upon request. 

We also issue a Manual on War Vegetable Gardening with directions for Home Storage 
Of Vegetables. Copies may be obtained upon request. 

For single copies of these Manuals no charge is made. Organizations may obtain small 
quantities without charge and larger quantities at nominal charge. 

A list of manufacturers of Canning and Drying devices and equipment may be obtained 
upon request. 



rnnumrfioi. D, 



LIBRARY OF CONGRESS 

liiii 

014 422 548 ft 



